Roasted Mutton, with stewed Cucumbers.
Bone a neck and loin of mutton, leaving on only the top bones, about an inch long; draw the one with parsley, and lard the other with bacon very closely; and, after skewering, roast them. Fry and stew your cucumbers; lay them under the mutton, and season them with salt, pepper, vinegar, and minced shalot, and put the sauce under the mutton, garnishing with pickled cucumbers and horseradish.