Then pour this to the whole substance in the Possnet, to Incorporate with
all the liquor, and so let them stew a while together. Then pour it out of
the possnet into your dish, meat and all: for it will be so tender, it will
not endure taking up piece by piece with your hand. If you find the taste
not quick enough, put into it the juyce of the half Limon, you reserved.
For I should have said, that when you put in the Herbs, you squeese in also
the juyce of half a Limon (pared from the yellow rinde, which else would
make it bitter) and throw the pared and squeesed half (the substance) into
it afterwards. The last things (of Butter, bread, flower) cause the
liaison and thickening of the liquor. If this should not be enough, you may
also put a little gravy of Mutton into it; stirring it well when it is in,
least it curdle in stewing, or you may put the yolk of an Egg or two to
your liaison of Butter, Flower, and ladleful of broth. For gravy of Mutton.
Rost a juycy leg of Mutton three quarters. Then gash it in several places,
and press out the juyce by a screw-press.
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