First cut your Meat into thin Slices, then wash it in Vinegar, and put it into a Pot or Sauce-pan that has a close Cover to it, put in some Rice, whole Pepper, and three or four whole Onions; let all these stew together, skimming it frequently: When it is enough, take out the Onions, and season it with Salt to your Palate, lay the Mutton in the Dish, and pour the Rice and Liquor over it.

Note, The Neck or Leg are the belt Joints to dress this Way. Put into a Leg four Quarts of Water, and a Quarter of a Pound of Rice: To a Neck two Quarts of Water, and two Ounces of Rice. To every Pound of Meat allow a Quarter of an Hour, being close cover’d. If you put in a Blade or two of Mace and a Bundle of Sweet Herbs, it will be a great Addition. When it is just enough, put in a Piece of Butter, and take Care the Rice don’t burn to the Pot. In all these Things you should lay Skewers at the Bottom of the Pot to lay your Meat on, that it may not stick.