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

bloodwort, sage, pennyroyal; and being finely boil'd, serve them on fine carved sippets with the mutton and veal, _&c._ _To stew a Shoulder of Mutton with Oysters._ Take a shoulder of mutton, and roast it, and being half roasted or more, take off the upper skin whole, & cut the meat into thin slices, then stew it with claret, mace, nutmeg, anchovies, oyster-liquor, salt, capers, olives, samphire, and slices of orange; leave the shoulder blade with some meat on it, and hack it, save also the marrow bone whole with some meat on it, and lay it in a clean dish; the meat being finely stewed, pour it on the bones, and on that some stewed oysters and large oysters over all, with slic't lemon and lemon peel. The skin being first finely breaded, stew the oysters with large mace, a great onion or two, butter, vinegar, white wine, a bundle of sweet herbs, and lay on the skin again over all, _&c._ _To roast a Shoulder of Mutton with Onions and Parsley, and baste it with Oranges._ Stuff it with parsley and onions, or sweet herbs, nutmeg, and salt, and in the roasting of it, baste it with the juyce of oranges, save the gravy and clear away the fat; then stew it up with a slice or two of orange and an anchovie, without any fat on the gravy, _&c._ _Other Hashes of Scotch Collops._ Cut a leg of mutton into thin slices as thin as a shilling, cross the grain of the leg, sprinkle them lightly with salt, and fry them with sweet butter, serve them with gravy or juice of oranges, and nutmeg, and run them over with beaten butter, lemon, _&c._ _Otherways the foresaid Collops._ For variety, sometimes season them with coriander-seed, or stamped fennil-seed, pepper and salt; sprinkle them with white wine, then flower'd, fryed, and served with juice of orange, for sauce, with sirrup of rose-vinegar, or elder vinegar. _Other Hashes or Scotch Collop of any Joint of Veal, either in Loyn, Leg, Rack or Shoulder._ Cut a leg into thin slices, as