* * * * *
TO ROAST A FORE-QUARTER OF SHOTE.
Joint it for the convenience of carving, roast it before a brisk fire;
when done, take the skin off, dredge and froth it, put a little melted
butter with some caper vinegar over it, or serve it with mint sauce.
* * * * *
TO MAKE SHOTE CUTLETS.
Take the skin from the hind-quarter, and cut it in pieces, prepare them
in the way directed for veal cutlets, make a little nice gravy with the
skin and the scraps of meat left, thicken it with butter and brown
flour, and season it in any way you like.
* * * * *
TO CORN SHOTE.
Rub a hind-quarter with saltpetre and common salt, let it lie ten days,
then boil it, and put either carrots or parsnips under it.
* * * * *
SHOTE'S HEAD.
Take out the brains, and boil the head till quite tender, cut the heart
and liver from the harslet, and boil the feet with the head; cut all the
meat from the head in small pieces, mince the tongue and chop the brains
small, take some of the water the head was boiled in, season it with
onion, parsley and thyme, all chopped fine, add any kind of
catsup--thicken it with butter and brown flour, stew the whole in it
fifteen minutes, and put it in the dish: have the heart roasted to put
in the middle, lay the broiled liver around, and garnish it with green
pickle.
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