Add 1 chopped onion and 2 cloves of garlic minced fine.
Season a leg of mutton with salt, pepper and a pinch of cloves.
Add an onion, four cloves, a blade of mace, a sliced carrot, and a bunch of sweet herbs.
Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan.
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Add half a wineglassful of white wine, a sprig of celery, a bay-leaf, a sprig of thyme, two cloves, and salt and pepper to season.
Let cook slowly until tender; then scrape 6 carrots and cut thin; add 2 sliced onions, 2 cloves of garlic and let cook until tender.
Heat 2 tablespoonfuls of butter in a saucepan; add the ducks, 1 large onion chopped fine, 2 cloves of garlic and 1 herb bouquet chopped.
Mutton for roasting, should have a little butter rubbed on it, and a little salt and pepper sprinkled on it--some people like cloves and allspice.
Lay in a baking-pan with 1 sliced onion, 2 celery roots, 3 cloves of garlic and 2 carrots cut fine, 1 bay-leaf, a sprig of thyme and a few peppercorns.