e shoulder of mutton on it, and the bottoms of the
artichocks round the dish brims, and put the marrow and the oysters
on the artichoke bottoms, with some slic't lemon on the shoulder of
mutton, and serve it up hot.

_To roast a Shoulder of Mutton with Oysters otherways._

Take great oysters, and being opened, parboil them in their own
liquor, beard them and wash them in some vinegar, then wipe them
dry, and put to them grated nutmeg, pepper, some broom-buds, and two
or three anchoves; being finely cleansed, washed, and cut into
little bits, the yolk of a raw egg or two dissolved, some salt,
a little samphire cut small, and mingle all together, then stuff the
shoulder, roast it, and baste it with sweet butter, and being
roasted make sauce with the gravy, white wine, oyster liquor, and
some oysters, then boil the sauce up and blow off the fat, beat it
up thick with the yolk of an egg or two and serve the shoulder up
hot with the sauce, and some slic't lemon on it.

_Otherways._

The oysters being opened parboil them in their liquor, beard them
and wipe them dry, being first washed out of their own liquor with
some vinegar, put them in a dish with some time, sweet marjoram,
nutmeg, and lemon-peel all minced very small, but only the oysters
whole, and a little salt, and mingle all together, then make little
holes in the upper side of the mutton, and fill them with this
composition. Roast the shoulder of mutton, and baste it with butter,
set a dish under it to save the gravy that drippeth from it; then
for the sauce take some of the oysters, and a whole onion, stew them
together with some of the oyster-liquor they were parboil'd in, and
the gravy that dripped from the shoulder, (but first blow off the
fat) and boil up all together pretty thick, with the yolk of an egg,
some verjuyce, the slice of an orange; and serve the mutton on it
hot.

Or make sauce with some oysters being first parboil'd in their
liquor, put to them some mutton gravy, oyster-liquor, a whole onion,
a little white-wine, and large mace, boil it up and garnish the dish
with barberries, slic't lemon, large mace and oysters.

Othertimes for change make sauce with capers, great oysters, gravy,
a whole onion, claret-wine, nutmeg, and the juyce of two or three
oranges beaten up thick with some butter and salt.

_To roast a Shoulder of Mutton with Oysters._

Take a shoulder of mutton and rost it, then make sauce with some
gravy, claret-win