of broth;
put in two or three whole onions and some anchovies, grated nutmeg, and
a little thyme. Thicken the broth with the yolks of four eggs, and dish
it up with sippets. Lay the oysters under the meat, and garnish with
barberries and lemon.

_Neck of Mutton, to fry._

Take the best end of a neck of mutton, cut it into steaks, beat them
with a rolling-pin, strew some salt on them, and lay them in a
frying-pan: hold the pan over a slow fire that may not burn them: turn
them as they heat, and there will be gravy enough to fry them in, till
they are half done. Then put to them some good gravy; let them fry
together, till they are done; add a good bit of butter, shake it up, and
serve it hot with pickles.

_Saddle of Mutton and Kidneys._

Raise the skin of the fore-chine of mutton, and draw it with lemon and
thyme; and with sausage-meat farce part of it. Take twelve kidneys,
farce, skewer, and afterwards broil them; and lay round horseradish
between, with the gravy under.

_Shoulder of Mutton, to roast in blood._

Cut the shoulder as you would venison; take off the skin, and let it lie
in blood all night. Take as much powder of sweet-herbs as will lie on a
sixpence, a little grated bread, pepper, nutmeg, ginger, and lemon-peel,
the yolks of two eggs boiled hard, about twenty oysters, and some salt;
temper these all together with the blood; stuff the meat thickly with
it, and lay some of it about the mutton; then wrap the caul of the sheep
about the shoulder; roast it, and baste it with blood till it is nearly
done. Take off the caul, dredge, baste it with butter, and serve it with
venison sauce. If you do not cut it venison fashion, yet take off the
skin, because it will eat tough; let the caul be spread while it is
warm, and, when you are to dress it, wrap it up in a cloth dipped in hot
water. For sauce, take some of the bones of the breast; chop and put to
them a whole onion, a little lemon-peel, anchovies, and a little spice.
Stew these; add some red wine, oysters, and mushrooms.

_Shoulder, or Leg of Mutton, with Oysters._

Make six holes in either a shoulder or leg of mutton with a knife: roll
in eggs with your oysters, with crumbs and nutmeg, and stuff three or
four in every hole. If you roast, put a caul over it; if for boiling, a
napkin. Make some good oyster sauce, which lay under, and serve up hot.

_Roasted Mutton, with stewed Cucumbers._

Bone a neck and loin of mutton, leaving on only t