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Rub a leg of mutton all over with salt, and put it on the spit to roast with a clear fire, basting it with its own gravy. When it is nearly done, take it up and with a sharp knife make incisions all over it, and stuff an oyster into every hole. Then put it again before the fire, to finish roasting.

Before you serve it up, skim the gravy well, and give it a boil with a glass of red wine.

Cut a neck of mutton into chops, leaving a bone to each, but scraping the end of the bone quite clean. Mix together some grated bread, and some marjoram and onion chopped fine. Season it with pepper, salt, and nutmeg. Having melted some butter, dip each chop into it, and then cover them on both sides with the seasoning. Butter some half-sheets of white paper, and put the cutlets into them, leaving the end of each bone to stick out of the paper like a handle. Lay them on a gridiron, and broil them for about twenty minutes on clear lively coals. Serve them up in the papers.

Make a sauce of four shalots or little onions chopped fine, some gravy, a little pepper and salt, and a spoonful of red wine. Boil this sauce for a minute, and send it up in a boat.

Mince together some onions, parsley, and a laurel leaf. Season it with pepper, salt, and cloves. Cut your pork into thin steaks, and lay them in this