e, pepper, grated nutmeg, slic't lemon, and
broom-buds, give it a warm or two, then dish the mutton, and put the
sauce to it, and garnish it with barberries, and slic't lemon.

_To roast a Chine of Mutton either plain or with divers stuffings,
lardings and sauces._

First lard it with lard, or lemon peel cut like lard, or with
orange-peel, stick here and there a clove, or in place of cloves,
tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste
it with butter, and make sauce with mutton-gravy, and nutmeg, boil
it up with a little claret and the juyce of an orange, and rub the
dish you put it in with a clove of garlick.

Or make a sauce with pickled or green cucumbers slic't and boil'd in
strong broth or gravy; with some slic't onions, an anchove or two,
and some grated nutmeg, stew them well together, and serve the
mutton with it hot.

_Divers Sauces for roast Mutton._

1. Gravy, capers, samphire, and salt, and stew them well together.

2. Watter, onion, claret-wine, slic't nutmeg and gravy boiled up.

3. Whole onions stewed in strong broth or gravy, white-wine, pepper,
pickled capers, mace, and three or four slices of a lemon.

4. Mince a little roast mutton hot from the spit, and add to it some
chopped parsley and onions, verjuyce or vinegar, ginger, and pepper;
stew it very tender in a pipkin, and serve it under any joynt with
some gravy of mutton.

5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy,
nutmeg, and salt boiled together.

6. Chop't parsley, verjuyce, butter, sugar, and gravy.

7. Take vinegar, butter, and currans, put them in a pipkin with
sweet herbs finely minced, the yolks of two hard eggs, and two or
three slices of the brownest of the leg, mince it also, some
cinamon, ginger, sugar, and salt.

8. Pickled capers, and gravy, or gravy, and samphire, cut an inch
long.

9. Chopped parsley and vinegar.

10. Salt, pepper, and juyce of oranges.

11. Strained prunes, wine, and sugar.

12. White-wine, gravy, large mace, and butter thickned with two or
three yolks of eggs.

_Oyster Sauce._

13. Oyster-liquor and gravy boil'd together, with eggs and verjuyce
to thicken it, then juyce of orange, and slices of lemon over all.

14. Onions chipped with sweet herbs, vinegar, gravy and salt boil'd
together.

_To roast Veal divers ways with many excellent farsings,
Puddings and Sauces, both i