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 yr 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 yr gravy, & when the meat is enough put your sauce on the fire, & put to it the yolk of an Egg beaten grated nutmeg, Dish yr 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, wch 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.
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.
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.
To make hams Like Wesphalia hams
Rub your hams over with 4 ounces of Salt petere to each ham the next Day put of Bay Salt common Salt coarse sugar of each half a pound put in it a quart of Strong Beer boil it together and put it boiyling hot over the hams let it Liye in a Fortnight rub it well and turning it every Day the Like of pickle to every ham then Smoak it every ham 3 Days and nights over a fire of Sawdust and have litter fresh made from the Stable every night and day for a fortnight then Smoak it over a wood fire as other Bacon
To Make [Stauvgeon] of a calfs Head
Take a calfs head with the hair on lay it in Soke in watter about 3 hours, boil it in clean watter till the hair comes of easily Slit the head take out the Brains and Tongue lay it up close in cloth boyl it in milk and watter with a Salted Bag of nutmegs Cloves mace and a bunch of Sweet herbs Let it boil so as to be very tender take out the bones and Muscles keep it close with the Skinny Side uppermost Lay it on a plate till cold then put as much white wine vineger as will cover your [Stouvgeon] and by a fortnights time it will be fit to eat
the Pickle for it
Boil [Brain] and watter then Strain it off let it Stand untell it is cold then put in vinegar to your tast to Stouvgeon put a Spoonfull of Sugar to a calfs head some salt
Sauce for Boyled Chicken
To two Chicken take the yolks of 2 Eggs boiled hard, the livers, a little parsly scallded, two Anchovys, half a Nutmeg, a little pepper bruise a these together well, then Squeeze the juice of a small Lemon, it must be bruized 'till tis like a past, melt half a pound of Butter, & stir the Engredients well in it, & pour it over your Chicken.
Sauce for Roast Pork
Wine Water & Vinegar of each 1/2 a pint, a bunch of Sweet herbs, an Onion stuck with Cloves, two Anchovys, some whole pepper. let it Simmer slowly over the fire while the Pork Roasts.
Boyl the Salery very tender, & drain it well. Cover it with a Strong Gravy & let it boyle 1/4 of an hour, put in half an Anchovy, thicken it with a large piece of butter & flour, put it to wt you please.
To Stuff Chicken
Take Crumbs of bread, a little Thyme, Lemon peal, parsly shred pepper & Salt a little nutmeg, mix it up with the yolk of an Egg, a bit of fresh butter & squeeze the juice of a Lemon, the Sauce must be melted butter, the Yolk of an Egg well beat, the juice of  Lemons which will be Sauce for 3 Chickens
Take a pd of Lean Pork, a pd of Beef Suet, chop them together, but not very small, put a Little parsly & Sage Choped very fine, the Yolks of 2 Eggs, season with pepper & salt to yr taste.
Take 3/4 lb of Suet when it is pick'd Clean, from the Skin, 1 1/4 lb of the inside of a Sirloin of Beef or Veal, 3 lb of Currants, after they are washe'd & picked, add 1/4 ounces of Cinamon 1/4 of an ounce of Cloves, Ditto of Mace 1 lb of Sugar, 8 large pippins, 1/2 a pint of Verjuice, 4 Lemons juice & peals, 1/2 a pd of Citron Ditto of Lemon peal, a quartor of a pint of Rose water, 1/2 an ounce of Carraway Comfits, a small hand = = full of Salt, the Spice & Sugar must be Sifted thro' a Sieve, & the juice of Lemon Strain'd The Beef must be parboiled, & when it is all mix'd put in 1/4 of a pint of Brandy & mix with it, when the Pyes come from the Oven put into each a Spoonful of warm Sack.
To Pot Tongues
Salt yr Tongues lightly with ordinary Salt, the next day with 1 ounce of Salt peter, for 3 large tongues, or 4 small ones, at the weeks end Salt them again with ordinary Salt, and let them lye a fortnight, then
Boyle Boil them tender & peal them, take the root skins, & the Jelly part of the blade of the tongues, season them with [Jamaice] pepper beaten, put them in a pot with 2 or 3 pd of Butter to 6 or 8 Tongues so as to Cover them well, lay the roots at the top of the tongues to keep them moist, covering them with double wet paper, tye them down, let them stand in the Oven about an hour & half, then take them out, swill them in Butter to wash off the Spice & Settlement, put them in the pot you intend to keep them in, & after the Butter has stood to be Clear from the Settlement, pour it upon them whilst it is hot, & let there be butter enough to Carry them of a Convenient Thickness.