Othertimes for change make sauce with capers, great oysters, gravy, a whole onion, claret-wine, nutmeg, and the juyce of two or three oranges beaten up thick with some butter and salt.
[ To roast a Shoulder of Mutton with Oysters.]
Take a shoulder of mutton and rost it, then make sauce with some gravy, claret-wine, pepper, grated nutmeg, slic’t lemon, and broom-buds, give it a warm or two, then dish the mutton, and put the sauce to it, and garnish it with barberries, and slic’t lemon.
[ To roast a Chine of Mutton either plain or with divers stuffings, lardings and sauces.]
First lard it with lard, or lemon peel cut like lard, or with orange-peel, stick here and there a clove, or in place of cloves, tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste it with butter, and make sauce with mutton-gravy, and nutmeg, boil it up with a little claret and the juyce of an orange, and rub the dish you put it in with a clove of garlick.
Or make a sauce with pickled or green cucumbers slic’t and boil’d in strong broth or gravy; with some slic’t onions, an anchove or two, and some grated nutmeg, stew them well together, and serve the mutton with it hot.
[ Divers Sauces for roast Mutton.]
1. Gravy, capers, samphire, and salt, and stew them well together.
2. Watter, onion, claret-wine, slic’t nutmeg and gravy boiled up.
3. Whole onions stewed in strong broth or gravy, white-wine, pepper, pickled capers, mace, and three or four slices of a lemon.