A BASQUE of MUTTON.
TAKE the caul of a leg of veal, lay it in a copper dish the size of a small punch-bowl, take the lean of a leg of mutton that has been kept a week, chop it exceeding small, take half its weight in beef marrow, the crumbs of a penny loaf, the yolks of four eggs, two anchovies, half a pint of red wine, the rind of half a lemon grated, mix it like sausage-meat, and lay it in your caul in the inside of your dish, close up the caul, and bake it in a quick oven; when it comes out