Boiled Shoulder of Mutton with Oysters.
Take the main bones out of a shoulder of mutton; fill the cavity with oysters, and bind the meat firmly over the incision. Sew the shoulder into a neat shape in a piece of stout tarlatan; put on in boiling water, slightly salted, allowing eighteen minutes to each pound in cooking. When done, unbind carefully upon the dish in which you are to serve it. Pour over it a sauce made of equal parts of oyster liquor and the broth from the boiling meat, seasoned, then thickened with a generous lump of butter, cut into bits, and rolled in flour, and some chopped parsley. Boil up once well, and put half upon the meat, the rest in a sauce-boat.