Take either of these, and lard it with Lard, and stick it thick with Rosemary, then roft it with a quick fire, but do not lay it too near; baste it with sweet butter:  then take half a Pint of Claret wine, a little beaten Cinamon and Ginger, and as much sugar as will sweeten it, five or six whole Cloves, a little grated bread, and when it is boiled enough, put in a little Sweet butter, a little Vinegar, and a very little Salt, when your meat is rosted, serve it in with Sauce, and strew salt about your Dish.

218. To rost a Capon with Oysters and Chesnuts.

Take some boiled Chesnuts, and take off their shells, and take as many parboil’d Oysters, then spit your Capon, and put these into the belly of it, with some sweet Butter, rost it and bast it with sweet Butter, save the Gravie, and some of the Chesnuts, and some of the Oysters, then add to them half a Pint of Claret Wine, and a pice of sweet Butter and a little Pepper, and a little Salt, stew these altogether till the Capon be ready, then serve them in with it; Garnish your Dish as you please.

219. To rost Shoulder or Fillet of Veal with farcing herbs.

Wash your meat and parboil it a little, then take Parsley, Winter-savory, and Thyme, of each a little minced small, put to them the yolks of three or four hard eggs minced, Nutmeg, Pepper and Currans and Salt, add also some Suet minced small; work all these with the yolk of a raw Egg, and stuff your Meat with it, but save some, and set it under the meat while it doth rost, when your meat is almost rosted enough, put to these in the Dish, a quarter of a pint of White Wine Vinegar, and some Sugar, when your meat is ready, serve it in with this Sauce, and strew on Salt.

220. To make boiled Sallads.

Boil some Carots very tender, and scrape them to pieces like the Pulp of an Apple, season them with Cinamon and Ginger and Sugar, put in Currans, a little Vinegar, and a piece of sweet Butter, stew these in a Dish, and when they begin to dry put in more Butter and a little Salt, so serve them to the Table, thus you may do Lettuce, or Spinage or Beets.

221. To boil a Shoulder of Veal.

Take a Shoulder of Veal and half boil it in Water and Salt, then slice off the most part of it, and save the Gravie; then take that sliced meat, and put it in a Pot with some of the Broth that boiled it, a little grated Bread, Oister Liquor, Vinegar, Bacon scalded and sliced thin, a Pound of Sausages out of their skins, and rolled in the yolks of Eggs, large Mace and Nutmeg, let these stew about one hour, than put in one Pint of Oisters, some sweet herbs, and a little Salt, stew them together, then take the bone of Veal and broil it and Dish it, then add to your Liquor a little Butter, and some minced Limon with the Rind, a Shelot or two sliced, and pour it over, then lay on it some fryed Oysters; Garnish your Dish with Barberries and sliced Limon, and serve it in.