Make a Stuffing of the fat Leaf of Pork, Parsley, Thyme, Sage, Eggs, and Crumbs of Bread, season it with Pepper, Salt, Shalot, and Nutmeg, and stuff it thick; then roast it gently, and when it is about a Quarter roasted, cut the Skin in Slips, and make your Sauce with Apples, Lemon-peel, two or three Cloves, and a Blade of Mace, sweeten it with Sugar, put some Butter in it, and have Mustard in a Cup.