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Take Kidney suet, and cut it into square pieces about the bigness and length of your Finger; then thrusting your knife into se∣ven or eight places of the meat, put those pieces of suet into each particular hole; then boil your Lamb, remembering to turn it often, take heed of overboyling it; then boil a good handful of Parsley tender,
mince it small with your knife; then warm a quarter of a pint of White wine Vinegar over some Coals, with Butter about the quantity of an Egg; put in also some clusters of Barberries either boil'd or pickl∣ed; then dish up your meat on Sippets, pouring the sauce thereon.