The same Person, that doth this, rosteth a Capon so as to keep
all its juyce in it. The mystery of it is in turning it so quick, that
nothing can drop down. This maketh it the longer in rosting. But when you
cut it up, the juyce runneth out, as out of a juycie leg of Mutton; and it
is excellent meat.
EXCELLENT GOOD COLLOPS
Take two legs of fleshy juycie tender young Mutton, cut them into as thin
slices as may be. Beat them with the back of a thick Knife, with smart, but
gentle blows, for a long time, on both sides. And the stroaks crossing one
another every way, so that the Collops be so short, that they scarce hang
together. This quantity is near two hours beating. Then lay them in a clean
frying-pan, and hold them over a smart fire: And it is best to have a fit
cover for the Pan, with a handle at the top of it, to take it off when you
will. Let them fry so covered, till the side next the Pan be done enough;
then turn the other side, and let that fry, till it be enough. Then Pour
them with all the Gravy (which will be much) into a hot dish, which cover
with another hot one, and so serve it in to eat presently.
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