To bake Mutton like Venison.MAke your paste course, and fashion it like a Pye; for Venison parboyl your Mutton in Wine and Vinegar, and let it lye in the same three or four houres; before you parboyl it, thrust your Knife often thorow that the liquor may soak through it, make it sharp with vinegar; then take it out and lard it very thick, and cast Pepper on every side of it; season it with Pepper and salt, and lard in the holes, and put good store of butter into the Pye and bake it; make a vent in the middle of the Pye, and when it is baked fill up the Pye with melted butter, and when you serve it in, stick some Rosemary and Bays in the vent hole, and eat it with mus∣tard and sugar.To make a sallad of Lemmons.TAke the thickest rinds and cut them in halfes, and take out all their meat; then boyl the rinds in several waters till you can run a straw thorow them, then pick and scrape them clean and wash them in cold water; then make a syrup with white Wine 0