5. Cream and melted butter, thus flay’d pigs commonly.
6. Yolks of eggs, juyce of oranges and biskets, the meat being almost rosted, comfits for some fine large fowls, as a peacock, bustard, or turkey.
[ To roast a shoulder of Mutton in a most excellent new way with Oysters and other materials.]
Take three pints of great oysters and parboil them in their own liquor, then put away the liquor and wash them with some white-wine, then dry them with a clean cloth and season them with nutmeg and salt, then stuff the shoulder, and lard it with some anchoves; being clean washed spit it, and lay it to the fire, and baste it with white or claret wine, then take the bottoms of six artichocks, pared from the leaves and boil’d tender, then take them out of the liquor and put them into beaten butter, with the marrow of six marrow-bones, and keep them warm by a fire or in an oven, then put to them some slic’d nutmeg, salt, the gravy of a leg of roast mutton, the juyce of two oranges, and some great oysters a pint, being first parboil’d, and mingle with them a little musk or ambergreese; then dish up the shoulder of mutton, and have a sauce made for it of gravy which came from the roast shoulder of mutton stuffed with oysters, and anchovies, blow off the fat, then put to the gravy a little white-wine, some oyster liquor, a whole onion, and some stript tyme, and boil up the sauce, then put it in a fair dish, and lay the shoulder of mutton on it, and the bottoms of the artichocks round the dish brims, and put the marrow and the oysters on the artichoke bottoms, with some slic’t lemon on the shoulder of mutton, and serve it up hot.
[ To roast a Shoulder of Mutton with Oysters otherways.]
Take great oysters, and being opened, parboil them in
their own liquor, beard them and wash them in some vinegar, then wipe them dry, and put to them grated nutmeg, pepper, some broom-buds, and two or three anchoves; being finely cleansed, washed, and cut into little bits, the yolk of a raw egg or two dissolved, some salt, a little samphire cut small, and mingle all together, then stuff the shoulder, roast it, and baste it with sweet butter, and being roasted make sauce with the gravy, white wine, oyster liquor, and some oysters, then boil the sauce up and blow off the fat, beat it up thick with the yolk of an egg or two and serve the shoulder up hot with the sauce, and some slic’t lemon on it.
[ Otherways.]
The oysters being opened parboil them in their liquor, beard them and wipe them dry, being first washed out of their own liquor with some vinegar, put them in a dish with some time, sweet marjoram, nutmeg, and lemon-peel all minced very small, but only the oysters whole, and a little salt, and mingle all together, then make little holes in the upper side of the mutton, and fill them with this composition. Roast the shoulder of mutton, and baste it with butter, set a dish under it to save the gravy that drippeth from it; then for the sauce take some of the oysters, and a whole onion, stew them together with some of the oyster-liquor they were parboil’d in, and the gravy that dripped from the shoulder, (but first blow off the fat) and boil up all together pretty thick, with the yolk of an egg, some verjuyce, the slice of an orange; and serve the mutton on it hot.
Or make sauce with some oysters being first parboil’d in their liquor, put to them some mutton gravy, oyster-liquor, a whole onion, a little white-wine, and large mace, boil it up and garnish the dish with barberries, slic’t lemon, large mace and oysters.