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Cookery

A Shoulder of Mutton with Oysters

Parboyle a quart of oysters, then mince winter savory, Thyme, Parsly,
& the Yolks of 5 Eggs hard boyld, add to these a 1/2 penny loaf of grated bread,
& 3 or 4 Eggs beaten, mix these well together, Spit your Mutton, then make
holes in it, & stuff it with 25 or more Oysters & the other ingredients. Roast
it, then take y^r remainder of the quart of Oysters, & put them into a dish
with red wine, 2 or 3 Onions cut in halves & 2 or 3 Anchovys, put all this in
the Dripping pan under your Mutton & save y^r gravy, & when the meat
is enough put your sauce on the fire, & put to it the yolk of an Egg beaten
grated nutmeg, Dish y^r mutton, & pour the Sauce over it, Garnis with
=barberrys

To Force a Leg of Mutton

Take a Leg of Mutton cut a long Slit in the back, & take out
all the meat you can get, w^ch is to be Chop'd fine with a great deal of
marrow or Beef Suet, Oysters, 3 Anchovys sweet herbs, Onion, a Little
Lemon peal, Salt, pepper, a little beaten Mace, & nutmeg, pound all
these in a Mortar, stuff your meat with them, & sew it up with Strong
thread after that you may roast or bake it, stew Oysters in White Wine
with a blade of Mace, save some of the Largest to be served up with
a Sauce of Anchovys, Mushrooms & Strong Gravy.

Pickled Carp

Take a brace of Carp, scale & wash them very Clean, then take 3 pints
of Vinegar, the like quantity of Water, some pepper Salt, Cloves & Mace,
boyle all together for half an hour, 'twill keep a fortnight or 3 weeks.

Catchup

Take Mushrooms cut out all the dirty part, then throw some Salt
over them, let them lye all night, put them into a pan with the Liquor &
stew them, put in a Little white pepper, when they are enough, boyle up
the Liquor with a little fagot of sweet herbs, some Seasoning, an Anchovy
& some Wine.