TAke a fair leg of mutton, boil it in water and salt, make sauce with gravy, wine vinegar, white wine, salt, but∣ter, nutmeg, and strong broth; and being well stewed to∣gether, dish it up on fine carved sippets, and pour on your broth.
Garnish your dish with barberries, capers, and slic't le∣mon, and garnish the leg of mutton with the same garnish, and run it over with beaten butter, slic't lemon, and grated nutmeg.