tray
two or three hours, turning it three or four times; then salt it well
with common salt and salt-petre, and let it lie a fortnight, turning
it every day; then roll it very strait in a coarse cloth, and put it
in a cheese-press a day and a night, and hang it to dry in a chimney.
When you boil it, you must put it in a cloth: when 'tis cold, it will
cut out into shivers as Dutch-beef.

_To dry Mutton to cut out in Shivers as Dutch-Beef_:--Take a middling
leg of mutton, then take half a pound of brown sugar, and rub it hard
all over your mutton, and let it lie twenty-four hours; then take an
ounce and half of saltpetre, and mix it with a pound of common salt,
and rub that all over the mutton every other day, till 'tis all on,
and let it lie nine days longer; keep the place free from brine, then
hang it up to dry three days, then smoke it in a chimney where wood is
burnt; the fire must not be too hot; a fortnight will dry it. Boil
it like other hams, and when 'tis cold, cut it out in shivers like
Dutch-beef.

_To stuff a Shoulder or Leg of Mutton with Oysters_:--Take a little
grated bread, some beef-suet, yolks of hard eggs, three anchovies,
a bit of an onion, salt and pepper, thyme and winter-savoury, twelve
oysters, some nutmeg grated; mix all these together, and shred them
very fine, and work them up with raw eggs like a paste, and stuff your
mutton under the skin in the thickest place, or where you please, and
roast it; and for sauce take some of the oyster-liquor, some claret,
two or three anchovies, a little nutmeg, a bit of an onion, the rest
of the oysters: stew all these together, then take out the onion, and
put it under the mutton.

_To marinade a Leg of Lamb_:--Take a leg of lamb, cut it in pieces the
bigness of a half-crown; hack them with the back of a knife; then take
an eschalot, three or four anchovies, some cloves, mace, nutmeg, all
beaten; put your meat in a dish, and strew the seasoning over it, and
put it in a stew-pan, with as much white-wine as will cover it, and
let it be two hours; then put it all together in a frying-pan, and let
it be half enough; then take it out and drain it through a colander,
saving the liquor, and put to your liquor a little pepper and salt,
and half a pint of gravy; dip your meat in yolks of eggs, and fry it
brown in butter; thicken up your sauce with yolks of eggs and
butter, and pour it in the dish with your meat: lay sweet-breads and
forc'd-meat balls over your mea