Draw your Gurnet and wash it, boil it in water and salt and a bundle of
sweet herbs; when it is enough, take it up and put it into a Dish with
Sippets over a Chafingdish of Coals; then take Verjuice, Butter, Nutmeg
and Pepper, and the yolks of two Eggs, heat it together, and pour over
it; Garnish your Dish as you please.


152. _To rost a Leg of Mutton on the French fashion._

Take a Leg of Mutton, and pare off all the Skin as thin as you can, then
lard it with sweet Lard, and stick it with Cloves, when it is half
rosted, cut off three or four thin pieces, and mince it with sweet
herbs, and a little beaten Ginger, put in a Ladle full of Claret wine,
and a little sweet butter, two sponfuls of Verjuice and a little Pepper,
a few Capers, then chop the yolks of two hard Eggs in it, then when
these have stewed a while in a Dish, put your bonie part which is rosted
into a Dish, and pour this on it and serve it in.


153. _To rost a Neats tongue._

Chop sweet herbs fine with a piece of raw Apple, season it with Pepper
and Ginger, and the yolk of an Egg made hard and minced small, then
stuff your Tongue with this, and rost it well, and baste it with Butter
and Wine; when it is enough, take Verjuice, Butter, and the Juice of a
Limon, and a little Nutmeg, then Dish your Tongue and pour this Sauce
over it and serve it in.