_Sea-Larks_ or _Oysters,_ roasted on Spits or Skewers. From the same.
Take large Oysters, and wash them from Dirt; then dip them in Batter made
with Milk, Flour, Powder of Mace, some Eggs and a little Pepper; then dip
them again in Crumbs of Bread grated, and some Mace powder'd, and put them
on a fine Skewer, broad-side to broad-side, or upon Silver Lark Spits; and
when they are at the Fire, flour them well, and baste them with Butter till
they are enough. Prepare for them, while they are Roasting, the following
Sauce: Take Crumbs of Bread, a little Pepper and Salt, and a Blade or two
of Mace with a little Nutmeg, and boil them in some of the Oyster-Liquor
till the Bread is tender and like a Pulp, and tastes well of the Spice;
then put in a Glass of White Wine, and mix it well, and serve it hot, in a
Plate, with the roasted Oysters over the Sauce.
A Shoulder of _Mutton_ or _Lamb,_ roasted with a Farce of _Oysters._ From
Mr. _Norman,_ late Cook in _Norfolk._
Take a Shoulder of Mutton or Lamb, of the smallest size, and slip up the
Skin almost to the Leg-Joint; then cut the Flesh from the Bone, on the
upper side, and mince it very small, take part of that, and as many Oysters
parboil'd without their Fins, and chopt a little; then have some Mace
powder'd, and a little Salt and Pepper, with some grated Lemon-Peel, and
some grated Bread, with the Yolk of an Egg, or two; and make this into a
Paste, and lay it into the Places where the Flesh was taken out; and you
may add to this Paste a little Fat of Bacon cut small, or a little Butter.
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