, and
some Candied Eringo roots.

214. _To rost Pig with a Pudding in his Belly._

Take a fat Pig and truss his head backward loking over his back, then
make such Pudding as you like best, and fill his belly with it, your
Pudding must be stiff, then sew it up, and rost your Pig, when it is
almost enough, wring upon it the Juice of a Limon, and when you are
ready to take it up, wash it over with yolks of Eggs, and before they
can dry, dredge it with grated bread mixed with a little Nutmeg and
Ginger, let your Sauce be Vinegar, Butter and Sugar, and the yolks of
hard Eggs minced.

215. _To rost a Leg of Mutton with Oisters._

Take a large Leg of Mutton and stuff it well with Mutton Sewet, with
Pepper, Nutmeg Salt and Mace, then rost it and stick it with Cloves,
when it is half rosted cut off some of the under side of the fleshy end,
in little thin Bits, then take a Pint of Oisters and the Liquor of them,
a little Mace, sweet Butter and Salt, put all these with the Bits of
Mutton into a Pipkin till half be consumed; then Dish your Mutton and
pour this Sauce over it, strew Salt about the Dish side and serve it in.

216. _To make a Steak-Pie._

Cut a Neck of Mutton in steaks, then season it with Pepper and Salt, lay
your Paste into your Baking Pan, and lay Butter in the bottom, then lay
in your steaks, and a little large Mace, and cover it with Butter, so
close it, and bake it; and against it is baked, have in readiness good
store of boiled Parslie minced fine, and drained from the water, some
white Wine and some Vinegar, sweet Butter and Sugar, cut open your Pie,
and put in this Sauce, and shake it well, and serve it to the Table; it
is not so good cold as hot.

217. _To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton._

Take either of these, and lard it with Lard, and stick it thick with
Rosemary, then roft it with a quick fire, but do not lay it too near;
baste it with sweet butter: then take half a Pint of Claret wine, a
little beaten Cinamon and Ginger, and as much sugar as will sweeten it,
five or six whole Cloves, a little grated bread, and when it is boiled
enough, put in a little Sweet butter, a little Vinegar, and a very
little Salt, when your meat is rosted, serve it in with Sauce, and strew
salt about your Dish.

218. _To rost a Capon with Oysters and Chesnuts._

Take some boiled Chesnuts, and take off their shells, and take as many
parboil'd Oysters, then spit your Capon, and p