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136 To Roast a Leg of Mutton to eat cold
Take a leg of Mutton & take as much Lard as you think convenient
to lard it cut yo^ryour Lard in long pieces & season y^mthem very well w^thwith
beaten cloves mace pod nutmeg & bay salt beaten small
yⁿthen take time parsley & sweet Margerum onion & y^etheoutside
of a leamon shread all those very small & mince y^mthem w^thwith y^ethe lard.
yⁿthen lard yo^ryour Mutton thoro w^thwith If any of yo^ryour herbs be left and y^ethe spices
put y^mthem on y^ethe Leg of Mutton; yⁿthen take a dish lay 2 sticks over y^ethe
dish to keepe y^ethe Mutton from sopping in y^ethe Gravie & fatt y^tthat
dropps from it, set it into y^ethe oven to roast turne it once but
bast it not at all wⁿwhen it is tender enough take it out & set it by
till it be cold & wⁿwhen you serve it In have 2 or 3 saucers of
Mustard & sugar. & some whole Leamons in y^ethe dish & Lawrell
Leaves /
To Roast Oysters R
Take y^ethe Largest Oystors you can gett, & as you open y^mthem save
y^ethe very cleane from y^ethe Gravee y^tthat falls out of y^ethe oystors
yⁿthen pour y^ethe liquor to y^mthem, & set y^mthem over y^ethe fire & [seald] y^mthem A little
In their owne liquor, & wⁿwhen they are cold draw halfe a dozzon of
Lards through [story] oystor, season yo^ryour Lards w^thwith cloves mace
pod & salt, yⁿthen take 2 little spitts & roast y^mthem; in y^ethe Roasting bast
y^mthem w^thwithAnchovie sauce & some of y^ethe liver of y^ethe oysters, & let y^mthem
drop in y^ethe dish of sauce; & wⁿwhen they be Enough dust y^mthem over w^thwith
grated Bread & bast y^mthem w^thwith some buttor & take y^ethe Liquoer under
y^mthem blow of y^ethe fatt & squeeze in some juce of Seamors; & narm
it & draw yo^ryour Oysters & Lay y^mthem In a Mazeren dish with y^ethe
Sauce /
R