Another French Way, call’d St. Menehout

Method

Take the Hind Saddle of Mutton, take off the Skin, lard it with Bacon, season it with Pepper, Salt, Mace, Cloves beat, and Nutmeg, Sweet Herbs, young Onions, and Parsley, all chopp’d fine; take a large Oval, or a large Gravy-pan, lay Layers of Bacon, and then Layers of Beef all over the Bottom, lay in the Mutton, then lay Layers of Bacon on the Mutton, and then a Layer of Beef, put in a Pint of Wine, and as much good Gravy as will stew it, put in a Bay-Leaf, and two or three Shalots, cover it close, put Fire over and under it, if you have a close Pan, and let it stand stewing for two Hours; when done, take it out, strew Crumbs of Bread all over it, and put it into the Oven to Brown, strain the Gravy it was stew’d in, and boil it till there is just enough for Sauce, lay the Mutton into the Dish, pour the Sauce in, and serve it up. You must Brown it before a Fire, if you have not an Oven.