The accomplisht cook: or, The art & mystery of cookery

juyce of two or three oranges beaten up thick with some butter and salt. _To roast a Shoulder of Mutton with Oysters._ Take a shoulder of mutton and rost it, then make sauce with some gravy, claret-wine, pepper, grated nutmeg, slic't lemon, and broom-buds, give it a warm or two, then dish the mutton, and put the sauce to it, and garnish it with barberries, and slic't lemon. _To roast a Chine of Mutton either plain or with divers stuffings, lardings and sauces._ First lard it with lard, or lemon peel cut like lard, or with orange-peel, stick here and there a clove, or in place of cloves, tops of rosemary, tyme, sage, winter-savory or sweet marjoram, baste it with butter, and make sauce with mutton-gravy, and nutmeg, boil it up with a little claret and the juyce of an orange, and rub the dish you put it in with a clove of garlick. Or make a sauce with pickled or green cucumbers slic't and boil'd in strong broth or gravy; with some slic't onions, an anchove or two, and some grated nutmeg, stew them well together, and serve the mutton with it hot. _Divers Sauces for roast Mutton._ 1. Gravy, capers, samphire, and salt, and stew them well together. 2. Watter, onion, claret-wine, slic't nutmeg and gravy boiled up. 3. Whole onions stewed in strong broth or gravy, white-wine, pepper, pickled capers, mace, and three or four slices of a lemon. 4. Mince a little roast mutton hot from the spit, and add to it some chopped parsley and onions, verjuyce or vinegar, ginger, and pepper; stew it very tender in a pipkin, and serve it under any joynt with some gravy of mutton. 5. Onions, oyster-liquor, claret, capers, or broom-buds, gravy, nutmeg, and salt boiled together. 6. Chop't parsley, verjuyce, butter, sugar, and gravy. 7. Take vinegar, butter, and currans, put them in a pipkin with sweet herbs finely minced, the yolks of two hard eggs, and two or three slices of the brownest of the leg, mince it also, some cinamon, ginger, sugar, and salt. 8. Pickled