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To Roast a Shoulder of Mutton
[{SXng}] Take y^tthat shoulder of Mutton & cut of both y^ethe flapps y^tthat it may Looke lik a shoulder of veneson yⁿthen take parsley [samphene] & a Little Onion shread small & stuff y^ethe shoulder of Mutton in [eny] place; & where ever you put this Stuffing in; w^thwith a spoone pour in some of y^ethe Liquor of Sampher so lay it to y^ethe fire & [selt] under itt a dish with some Clarret wine & butter to bast it, but not till y^ryour Mutton by pretty dry, yⁿthen begin to bast it, take ether Clarro^t & some Onion & boyle y^mthem together & wⁿ y^ethe shoulder is Rosted enough hold it over y^ethe dish y^tthat y^ethe Onion & Clarrot is in & stab it w^thwith a Knife y^tthat y^ethat Gravie may Run out into y^ethe Clarrot & onions yⁿthen Lay y^ethe Mutton into a cleane dish pour y^ethe sauce too it & wring y^ethe Juce of an Orrange or Leamon too it & garnish yo^ryour dish w^thwith Leamond & sont it up.
[{mrs baine}] A Frigacie of Cold Roast Beefe
Cut yo^ryour Beefe in very thin slices take a hand full of parsley shread very small cut an Onion in quarters & put y^mthem all together in a frying pan; w^thwith a good piece of Butter & a good quantitie of strong broth & as much salt as will season it; so let it stew gently for a quarter of an hour; yⁿthen take y^ethe yolkes of 3 or 4 eggs & beat y^mthem w^thwith some Clarrot or gravie & a Little vineger & throw y^tthat into yo^ryour pan & shake it till it grow thick, Rub your dish w^thwith Shallot & serve it up.
Stewd Beefe
Cut yo^ryour Beefe in slices very thick & put y^mthem into yo^ryour stew pan w^thwith as much water as will cover y^mthem yⁿthen put In a good quantitie of salt, a good deale of white pod Onions a good quantitie of Leekes & sweet herbs a good quantitie, if you have a wine to alter it & make a hogepodge on it yⁿthen put Carriots & turnips cut in Small pieces & stewd amongst, say sippet in yo^ryour dish & pour y^ethe Broth & meat over y^mthem