these together in a mortar, stuff it up in the shape it was before, sew it up, and rub it over with the yolks of eggs beaten, spit it, flour it all over, lay it to the fire, and baste it with butter. An hour will roast it. You may bake it, if you please, but then you must butter the dish, and lay the butter over it: cut the loin into steaks, season them with pepper, salt, and nutmeg, lemon-peel cut fine, and a few sweet-herbs; fry them in fresh-butter of a fine brown, then pour out all the butter, put in a quarter of a pint of white wine, shake it about, and put in half a pint of strong gravy, wherein good spice has been boiled, a quarter of a pint of oysters an the liquor, some mushrooms and a spoonful of the pickle, a piece of butter rolled in flour, and the yolk of an egg beat; stir all these together till it is thick, then lay your leg of lamb in the dish, and the loin around it; pour the sauce over it, and garnish with lemon.
To fry a loin of lamb.
CUT the loin into thin steaks, put a very little pepper and salt, and a little nutmeg on them, and fry them in fresh butter; when enough, take out the steaks, lay them in a dish before the fire to keep hot, then pour out the butter, shake a little flour over the bottom of the pan, pour in a quarter of a pint of boiling water, and put in a piece of butter; shake all together, give it a boil or two up, pour it over the steaks, and send it to table.
Note, You may do mutton the same way, and add two spoonfuls of walnut-pickle.
Another way of frying a neck or loin of lamb.
CUT it into steaks, beat them with a rolling pin, fry them in half a pint of ale, season them with a little salt, and cover them close; when enough, take them out of the pan, lay them in a plate before the fire to keep hot, and pour all out of the pan into a bason; then put in half a pint of white wine, a few capers, the yolks of two eggs, beat, with a little nutmeg and a little salt; add to this the liquor they were fried in, and keep stirring it one way all the time till it is thick, then put in the lamb, keep shaking the pan for a minute or two, lay the steaks into the dish, pour the sauce over them, and have some parsley in a plate before the fire a-crispring. Garnish your dish with that and lemon.
