To force a Quarter of LAMB.
TAKE a hind quarter, and cut off the shank,
raise the thick part of the flesh from the bone
with a knife, stuff the place with white force-
meat, and stuff it under the kidney, half roast
it, then put it in a tossing-pan, with a quart of
mutton gravy, cover it close up, and let it stew
gently: when it is enough, take it up, and lay it
on your dish, skim the fat off the gravy, and
strain it, then put in a glass of Madeira wine,
one spoonful of walnut catchup, two of brown-
ing, half a lemon, a little Chyan, half a pint of
oysters, thicken it with a little butter rolled in
flour, pour your gravy hot on your lamb, and
serve it up.