The rarest Ways of dressing of all manner of Roast Meats, either of Flesh or Fowl, by Sea or land, with their Sauces that properly belong to them: Otherways

Preparation info

  • Difficulty

    Medium

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

The oysters being opened parboil them in their liquor, beard them and wipe them dry, being first washed out of their own liquor with some vinegar, put them in a dish with some time, sweet marjoram, nutmeg, and lemon-peel all minced very small, but only the oysters whole, and a little salt, and mingle all together, then make little holes in the upper side of the mutton, and fill them with this composition. Roast the shoulder of mutton, and baste it with butter, set a dish under it to save the gravy that drippeth from it; then for the sauce take some of the oysters, and a whole onion, stew them together with some of the oyster-liquor they were parboil’d in, and the gravy that dripped from the shoulder, (but first blow off the fat) and boil up all together pretty thick, with the yolk of an egg, some verjuyce, the slice of an orange; and serve the mutton on it hot.

Or make sauce with some oysters being first parboil’d in their liquor, put to them some mutton gravy, oyster-liquor, a whole onion, a little white-wine, and large mace, boil it up and garnish the dish with barberries, slic’t lemon, large mace and oysters.

Othertimes for change make sauce with capers, great oysters, gravy, a whole onion, claret-wine, nutmeg, and the juyce of two or three oranges beaten up thick with some butter and salt.