TAKE a leg of mutton cut venison fashion, boil it in a cloth well floured; and have three or four cauliflowers boiled, pulled into sprigs, stewed in a sauce-pan with butter, and a little pepper and salt; then have some spinach picked and washed clean, put it into a sauce-pan with a little salt, covered close and stewed a little while; then drain the liquor, and pour in a quarter of a pint of good gravy, a good piece of butter rolled in flour, and a little pepper and salt; when stewed enough, lay the spinach in the dish, the mutton in the middle, and the cauliflower over it. Then pour the butter the cauliflower was stew'd in over it all. But you are to observe in stewing the cauliflower, to melt your butter nicely, as for sauce, before the cauliflower goes in. This is a genteel dish for a first course at bottom.