Mustard, to make.
Mix three table-spoonfuls of mustard, one of salt, and cold spring water sufficient to reduce it to a proper thickness.
Chine of Mutton, to roast.
Let the chine hang downward, and raise the skin from the bone. Take slices of lean gammon of bacon, and season it with chives, parsley, and white pepper; spread them over the chine, and lay the bacon upon them. Turn the skin over them, and tie it up; cover with paper, and roast. When nearly done, dredge with crumbs of bread, and serve up, garnishing with mutton cutlets.