_The rarest Ways of dressing of all manner of Roast Meats,
either of Flesh or Fowl, by Sea or land,
with their Sauces that properly belong to them._

_Divers ways of breading or dredging of Meats and Fowl._

1. Grated bread and flower.

2. Grated bread, and sweet herbs minced, and dried, or beat to
powder, mixed with the bread.

3. Lemon in powder, or orange peel mixt with bread and flower,
minced small or in powder.

4. Cinamon, bread, flour, sugar made fine or in powder.

5. Grated bread, Fennil seed, coriander-seed, cinamon, and sugar.

6. For pigs, grated bread, flour, nutmeg, ginger, pepper, sugar; but
first baste it with the jucye of lemons, or oranges, and the yolks
of eggs.

7. Bread, sugar, and salt mixed together.

_Divers Bastings for roast Meats._

1. Fresh butter.

2. Clarified suet.

3. Claret wine, with a bundle of sage, rosemary, tyme, and parsley,
baste the mutton with these herbs and wine.

4. Water and salt.

5. Cream and melted butter, thus flay'd pigs commonly.

6. Yolks of eggs, juyce of oranges and biskets, the meat being
almost rosted, comfits for some fine large fowls, as a peacock,
bustard, or turkey.

_To roast a shoulder of Mutton in a most excellent new way
with Oysters and other materials._

Take three pints of great oysters and parboil them in their own
liquor, then put away the liquor and wash them with some white-wine,
then dry them with a clean cloth and season them with nutmeg and
salt, then stuff the shoulder, and lard it with some anchoves; being
clean washed spit it, and lay it to the fire, and baste it with
white or claret wine, then take the bottoms of six artichocks, pared
from the leaves and boil'd tender, then take them out of the liquor
and put them into beaten butter, with the marrow of six
marrow-bones, and keep them warm by a fire or in an oven, then put
to them some slic'd nutmeg, salt, the gravy of a leg of roast
mutton, the juyce of two oranges, and some great oysters a pint,
being first parboil'd, and mingle with them a little musk or
ambergreese; then dish up the shoulder of mutton, and have a sauce
made for it of gravy which came from the roast shoulder of mutton
stuffed with oysters, and anchovies, blow off the fat, then put to
the gravy a little white-wine, some oyster liquor, a whole onion,
and some stript tyme, and boil up the sauce, then put it in a fair
dish, and lay th