burnt; the fire must not be too hot; a fortnight will dry it. Boil
it like other hams, and when 'tis cold, cut it out in shivers like
Dutch-beef.

_To stuff a Shoulder or Leg of Mutton with Oysters_:--Take a little
grated bread, some beef-suet, yolks of hard eggs, three anchovies,
a bit of an onion, salt and pepper, thyme and winter-savoury, twelve
oysters, some nutmeg grated; mix all these together, and shred them
very fine, and work them up with raw eggs like a paste, and stuff your
mutton under the skin in the thickest place, or where you please, and
roast it; and for sauce take some of the oyster-liquor, some claret,
two or three anchovies, a little nutmeg, a bit of an onion, the rest
of the oysters: stew all these together, then take out the onion, and
put it under the mutton.

_To marinade a Leg of Lamb_:--Take a leg of lamb, cut it in pieces the
bigness of a half-crown; hack them with the back of a knife; then take
an eschalot, three or four anchovies, some cloves, mace, nutmeg, all
beaten; put your meat in a dish, and strew the seasoning over it, and
put it in a stew-pan, with as much white-wine as will cover it, and
let it be two hours; then put it all together in a frying-pan, and let
it be half enough; then take it out and drain it through a colander,
saving the liquor, and put to your liquor a little pepper and salt,
and half a pint of gravy; dip your meat in yolks of eggs, and fry it
brown in butter; thicken up your sauce with yolks of eggs and
butter, and pour it in the dish with your meat: lay sweet-breads and
forc'd-meat balls over your meat; dip them in eggs, and fry them.
Garnish with lemon.

_A Leg of Mutton à-la-Daube_:--Lard your meat with bacon through, but