- Fresh butter.
- Clarified suet.
- Claret wine, with a bundle of sage, rosemary, tyme, and parsley, baste the mutton with these herbs and wine.
- Water and salt.
- Cream and melted butter, thus flay’d pigs commonly.
- yolks of eggs, juyce of oranges and biskets, the meat being almost rosted, comfits for some fine large fowls, as a peacock, bustard, or turkey.