V. Otherways


Take a fair leg of mutton, boil it in water and salt, and make sauce with gravy, some wine vinegar, salt-butter, and strong broth, being well stewed together with nutmeg.

Then dish up the leg of mutton on fine carved sippets, and pour on your broth.

Garnish your dish with barberries, capers, and slic’t lemon.

Garnish the leg of mutton with the same garnish, and run it over with beaten butter, slic’t lemon, and grated nutmeg.