Some 17th Century Sauces

1. Oyster Sauce with Roast Shoulder of Mutton, gravy, white wine, oyster liquor in which oysters have been parboiled, a few oysters, thicken with yolk of egg (the shoulder may be stuffed with oysters cut into bits, seasoned with pepper, salt, a little boned anchovy chopped fine, a few breadcrumbs, mingled with the yolk of one or two raw eggs and a little ham cut small). Garnish with slic’t lemon.