Mutton In Epigram Recipe
Roast a shoulder of mutton till it is three parts done, and let it cool;
raise the skin quite up to the knuckle, and cut off all to the knuckle.
Sauce the blade-bone; broil it, and hash the rest, putting in some
capers, with good gravy, pickled cucumbers, and shalots. Stir them well
up, and lay the blade-bone on the skin.
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