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1036
Enquire within upon everything
·
Robert Kemp Philp
401
[THOUGHT
IS
THE
MOST
SWIFT
OF
ALL.]
1046.
Mutton
(Venison
fashion).
Take
a
neck
of
good
four
or
five-year-old
Southdown
wether
mutton,
cut
long
in
the
bones;
let
it
hang
in
mild
weather,
at
least
a
week.
Two
days
before
you
dress
it,
take
allspice
and
black
pepper,
ground
and
pounded
fine,
a
quarter
of
an
ounce
each,
rub
them
together
and
then
rub
your
mutton
well
with
this
mixture
twice
a
day.
When
you
dress
it,
wash
off
the
spice
with
warm
water,
and
roast
it
in
paste.
1047.
Veal
Veal
requires
particular
care
to
roast
it
a
nice
brown.
Let
the
fire
be
the
same
as
for
beef;
a
sound
large
fire
for
a
large
joint,
and
a
brisker
for
a
smaller;
put
it
at
some
distance
from
the
fire
to
soak
thoroughly,
and
then
draw
it
nearer
to
finish
it
brown.
When
first
laid
down
it
is
to
be
basted;
baste
it
again
occasionally.
When
the
veal
is
on
the
dish,
pour
over
it
half
a
pint
of
melted
butter;
if
you
have
a
little
brown
gravy
by
you,
add
that
to
the
butter.
With
those
joints
which
are
not
stuffed,
send
up
forcemeat
in
balls,
or
rolled
into
sausages,
as
garnish
to
the
dish,
or
fried
pork
sausages.
Bacon
is
always
eaten
with
veal.
1048.
Fillet
of
Veal.
Fillet
of
veal
of
from
twelve
to
sixteen
pounds,
will
require
from
four
to
five
hours
at
a
good
fire:
make
some
stuffing
or
forcemeat,
and
put
it
under
the
flap,
that
there
may
be
some
left
to
eat
cold,
or
to
season
a
hash:
brown
it,
and
pour
good
melted
butter
over
it.
Garnish
with
thin
slices
of
lemon,
and
cakes
or
balls
of
stuffing,
or
duck
stuffing,
or
fried
pork
sausages,
curry
sauce,
bacon,
&c.
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