_A Persian Dish._

Take the fleshly part of a Leg of Mutton stript from the fat and sinews,
beat that well in a Morter with Pepper and Salt, and a little Onyon or
Garlick water by it selfe, or with Herbs according to your taste, then
make it up in flat cakes and let them be kept twelve houres betweene two
Dishes before you use them, then fry them with butter in a frying Pan
and serve them with the same butter, and you will find it a dish of
savory meat.


_To roast a shoulder of Mutton in blood._

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