Cut the shoulder as you would venison; take off the skin, and let it lie in blood all night. Take as much powder of sweet-herbs as will lie on a sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel, the yolks of two eggs boiled hard, about twenty oysters, and some salt; temper these all together with the blood; stuff the meat thickly with it, and lay some of it about the mutton; then wrap the caul of the sheep about the shoulder; roast it, and baste it with blood till it is nearly done. Take off the caul, dredge, baste it with butter, and serve it with venison sauce. If you do not cut it venison fashion, yet take off the skin, because it will eat tough; let the caul be spread while it is warm, and, when you are to dress it, wrap it up in a cloth dipped in hot water. For sauce, take some of the bones of the breast; chop and put to them a whole onion, a little lemon-peel, anchovies, and a little spice. Stew these; add some red wine, oysters, and mushrooms.
Shoulder, or Leg of Mutton, with Oysters.
Make six holes in either a shoulder or leg of mutton with a knife: roll in eggs with your oysters, with crumbs and nutmeg, and stuff three or four in every hole. If you roast, put a caul over it; if for boiling, a napkin. Make some good oyster sauce, which lay under, and serve up hot.
Roasted Mutton, with stewed Cucumbers.
Bone a neck and loin of mutton, leaving on only the top bones, about an inch long; draw the one with parsley, and lard the other with bacon very closely; and, after skewering, roast them. Fry and stew your cucumbers; lay them under the mutton, and season them with salt, pepper, vinegar, and minced shalot, and put the sauce under the mutton, garnishing with pickled cucumbers and horseradish.
Mutton to eat like Venison.
Boil and skin a loin of mutton; take the bones, two onions, two anchovies, a bunch of sweet-herbs, some pepper, mace, carrot, and crust of bread; stew these all together for gravy; strain it off, and put the mutton into a stewpan with the fat side downward; add half a pint of port wine. Stew it till thoroughly done.
Mutton in epigram.
Roast a shoulder of mutton till it is three parts done, and let it cool; raise the skin quite up to the knuckle, and cut off all to the knuckle. Sauce the blade-bone; broil it, and hash the rest, putting in some capers, with good gravy, pickled cucumbers, and shalots. Stir them well up, and lay the blade-bone on the skin.