, wherein let there be oysters, sweet
herbs minced, a little white wine and slic't nutmeg; when the head
is roasted, set the dish wherein the sauce is on the coals to stew a
little, then put in a peice of butter, the juyce of an orange, and
salt, beating it up thick together, dish the head, and put the sauce
to it, and serve it hot to the table.

_Several Sauces for roast Veal._

1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.

2. Juyce of orange, gravy, nutmeg, and slic't lemon on it.

3. Vinegar and butter.

4. All manner of sweet herbs chopped small with the yolks of two or
three eggs, and boil them in vinegar, butter, a few bread crumbs,
currans, beaten cinamon, sugar, and a whole clove or two, put it
under the veal, with slices of orange and lemon about the dish.

5. Claret sauce, of boil'd carrots, and boil'd quinces stamped and
strained, with lemon, nutmeg, pepper, rose-vinegar, sugar, and
verjuyce, boil'd to an indifferent height or thickness, with a few
whole cloves.

_To roast red Deer._

Take a side, or half hanch, and either lard them with small lard, or
stick them with cloves; but parboil them before you lard them, then
spit and roast them.

_Sauces for red Deer._

1. The gravy and sweet herbs chopped small and boil'd together, or
the gravy only.

2. The juyce of oranges or lemons, and gravy.

3. A Gallendine sauce made with strained bread, vinegar, claret
wine, cinamon, ginger, and sugar; strain it, and being finely beaten
with the spices boil it up with a few whole cloves and a sprig of
rosemary.

4. White bread boil'd in water pretty thick without spices, and put
to it some butter, vinegar, and sugar.

If you will stuff or farse any venison, stick them with rosemary,
tyme, savory, or cloves, or else with all manner of sweet herbs,
minced with beef-suet, lay the caul over the side or half hanch,
and so roast it.

_To roast pork with the Sauces belonging to it._

Take a chine of Pork, draw it with sage on both sides being first
spitted, then roast it; thus you may do of any other Joynt, whether
Chine, Loyn, Rack, Breast, or spare-rib, or Harslet of a bacon hog,
being salted a night of two.

_Sauces._

1. Gravy, chopped sage, and onions boil'd together with some pepper.

2. Mustard, vinegar, and pepper.

3. Apples pared, quartered, and boil'd in fair water, with some
sugar and butter.