When your sheepe is killed save the blood, and spread the caule all open upon a Table that is wet, that 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 the same to the Oysters, wring in it the juyce of a Lemon, so serve it.

To make a Sack Posset.

Take a quart of Cream and boyle it very well with Sugar, Mace, and Nutmeg, take half a pint of Sack, and as much Ale, and boyle them well together with some Sugar, then put your Cream into your Bason to your Sacke, then heat a pewter dish very hot, and cover your Bason with it, and set it by the fire side, and let it stand there two or three houres before you eat it.