them again in Crumbs of Bread grated, and some Mace powder'd, and put them
on a fine Skewer, broad-side to broad-side, or upon Silver Lark Spits; and
when they are at the Fire, flour them well, and baste them with Butter till
they are enough. Prepare for them, while they are Roasting, the following
Sauce: Take Crumbs of Bread, a little Pepper and Salt, and a Blade or two
of Mace with a little Nutmeg, and boil them in some of the Oyster-Liquor
till the Bread is tender and like a Pulp, and tastes well of the Spice;
then put in a Glass of White Wine, and mix it well, and serve it hot, in a
Plate, with the roasted Oysters over the Sauce.



A Shoulder of _Mutton_ or _Lamb,_ roasted with a Farce of _Oysters._ From
Mr. _Norman,_ late Cook in _Norfolk._

Take a Shoulder of Mutton or Lamb, of the smallest size, and slip up the
Skin almost to the Leg-Joint; then cut the Flesh from the Bone, on the
upper side, and mince it very small, take part of that, and as many Oysters
parboil'd without their Fins, and chopt a little; then have some Mace
powder'd, and a little Salt and Pepper, with some grated Lemon-Peel, and
some grated Bread, with the Yolk of an Egg, or two; and make this into a
Paste, and lay it into the Places where the Flesh was taken out; and you
may add to this Paste a little Fat of Bacon cut small, or a little Butter.
Then skewer the Skin on all sides, over the Farced Meat, and lard the Skin
and the fleshy Parts below with Lemon-Peel, and some will lard in Lemon
Thyme likewise. Then fix it on a Spit with Skewers, and roast it, well
basted with Butter and well floured. The Sauce for this should be stew'd
Oysters, some Mace, stew'd Mushrooms, a little Gravey, and some White-Wine,
with Crumbs of Bread; then serve it hot, garnish'd with sliced Lemon, and
Red Beet-Root pickled and sliced.