it may not stick to it; as soone as you
have flead your sheepe, cut off a shoulder, and having Tyme picked,
shred and cut small into some of your blood, stop your shoulder with it,
inside and outside, and into every hole with a Spoone, put some of the
Blood; after you have put in the Tyme, then lay your Shoulder of Mutton
upon the caule and wrap that about it, then lay it into a Tray, and pour
all the rest of the blood upon it; so let it lie all night, if it be in
Winter, you may let it lie twenty foure hours, then roast it.

_To roast a Leg of Mutton to be eaten cold._

First take so much Lard as you thinke sufficient to Lard your Leg of
Mutton withall, cut your Lard in grosse long Lardors; season the Lard
very deep with beaten Cloves, Pepper, Nutmeg, and Mace, and bay salt
beaten fine and dryed, then take Parsley, Tyme, Marjoram, Onion, and the
out-rine of an Orange, shred all these very small, and mix them with the
Lard, then Lard your Legge of Mutton therewith, if any of the Herbs and
Spice remaine, put them on the Legge of Mutton; then take a silver Dish,
lay two stickes crosse the Dish to keepe the Mutton from sopping in the
Gravy and fat that goes from it, lay the Legge of Mutton upon the
stickes, and set it into an hot Oven, there let it roast, turne it once
but baste it not at all, when it is enough and very tender, take it
forth but serve it not till it be throughly cold; when you serve it, put
in a saucer or two of Mustard, and Sugar, and two or three Lemons whole
in the same dish.

_To roast Oysters._

Take the greatest Oysters you can get, and as you open them, put them
into a Dish with their own Liquor, then take them out of the Dish, and
put them into another, and pour the Liquor to them, but be sure no
gravell get amongst them; then set them covered on the fire, and scald
them a little in their owne Liquor, and when they are cold, draw eight
or ten Lards through each Oyster; season your Lard first with Cloves,
Nutmeg beaten very small, Pepper; then take two woodden Lard Spits, and
spit your Oysters thereon, then tye them to another spit, and roast
them. In the roasting bast them with Anchovy sauce, made with some of
the Oyster Liquor, and let them drip into the same dish where the
Anchovy sauce is; when they be enough, bread them with the crust of a
roul grated on them, and when they be brown, draw them off, then take
the sauce wherewith you basted your Oysters, and blow off the fat, then
put th