The perfect cook: being the most exact directions for the making all kinds of pastes, with the perfect way teaching how to raise, season, and make all sorts of pies, pasties, tarts, and florentines, &c. now practised by the most famous and expert cooks, both French and English. As also the perfect English cook, or right method of the whole art of cookery, with the true ordering of French, Spanish, and Italian kickshaws, with alamode varieties for persons of honour. To which is added, the way of dressing all manner of flesh, fowl, and fish, and making admirable sauces, after the most refined way of French and English. The like never extant; with fifty five ways of dressing of eggs. / By Mounsieur Marnettè.

Sauce for a roast shoulder of mutton.

When your mutton is at the fire, set a clean dish under it, and put into the dish some Claret wine and a few Caphers and a whole onion and baste your mutton with the Claret wine, which is my dish, &c. and throw salt on it, and when it is

roasted take the dish which is under it, and blow or take off the fat, and save the wine and the gravee and the Capers, and the juice of some O∣ringes, and when your mutton is di∣shed, when its baked scoltch it with a knife, and throw salt upon it, and poure the sauce on the top of it, and throw on some sliced nutmegs and a little Oring, Peels finely mixed and so garnish it with sliced Lemons and serve it.