Take a Shoulder of Mutton, get the Blade Bone taken out as neat as possible, and in the Place put a Ragoo, done thus: Take one or two Sweetbreads, some Cocks Combs, half an Ounce of Truffles, some Mushrooms, a Blade or two of Mace, and a little Pepper and Salt; stew all these in a Quarter of a Pint of good Gravy, and thicken it with a Piece of Butter rolled in Flour, or Yolks of Eggs, which you please: Let it be cold before you put it in, and fill up the Place where you took the Bone out just in the Form it was before, and few it up tight: Take a large deep Stew-pan, or one of the round deep Copper Pans with two Handles, lay at the Bottom thin Slices of Bacon, then Slices of Veal, a Bundle of Parsley, Thyme and Sweet Herbs, some whole Pepper, a Blade or two of Mace, three or four Cloves, a large Onion, and put in just thin Gravy enough to cover the Meat; cover it close, and let it stew two Hours, then take eight or ten Turnips, pare them, and cut them into what Shape you please, put them into boiling Water, and let them be just enough, throw them into a Sieve to drain over the hot Water that they may keep warm, then take up the Mutton, drain it from the Fat, lay it in a Dish, and keep it hot cover’d; strain the Gravy it was stew’d in, and take off all the Fat, put in a little Salt, a Glass of Red Wine, two Spoonfuls of Catchup, and a Piece of Butter rolled in Flour; boil all together till there is just enough for Sauce, then put in the Turnips, give them a Boil up, pour them over the Meat, and send it to Table. You may fry the Turnips of a light Brown, and toss them up with the Sauce; but that is according to your Palate.
Note, For a Change you may leave out the Turnips, and add a Bunch of Sellery cut and wash’d clean, and stew’d in a very little Water till it is quite tender, and the Water almost boil’d away. Pour the Gravy, as before directed, into it, and boil it up till the Sauce is good. Or you may leave both these out, and add Truffles, Morels, fresh and pickled Mushrooms, and Artichoke-bottoms.
N.B. A Shoulder of Veal, without the Knuckle, first fry’d, and then done just as the Mutton, eats very well. Don’t Garnish your Mutton, but Garnish your Veal with Lemon.