To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
Take a quart of large Oysters, and par∣hoil them in their own liquor; having drain'd the liquor from them, wash them in White wine, then dry them and season them with Salt and Nutmeg, stuff the shoulder very thick with these, and lard it here and there with Anchovies: being at the fire, baste it with Claret wine; then take the bottoms of eight Hartichokes
boiled very tender, and cleared from their strings, put these into beaten Butter, with the Marrow of as many Marrow-bones; then set them by the fire, that they may not cool, putting to them the Gravy of the Mutton, some Salt and sliced Nutmeg, with the juyce of two Lemons, and about a pint of great Oysters, being first parboil'd; your Mutton being roasted, dish it up, ha∣ving added to your sauce an Anchovy, some White wine, a whole Onion, stript Tyme, and all boil'd up together. Let your Mutton lye in the middle of the dish, placing your Hartichokes round the dish brims, putting the Marrow and Oysters on the Hartichokes bottoms, with some sliced Lemon on the Mutton, and thus serve it.