Neck of Mutton, to boil.
Lard a neck of mutton with lemon-peel, and then boil it in salt and water, with sweet-herbs. While boiling, stew a pint of oysters in their own liquor, half a pint of white wine, and the like quantity of broth; put in two or three whole onions and some anchovies, grated nutmeg, and a little thyme. Thicken the broth with the yolks of four eggs, and dish it up with sippets. Lay the oysters under the meat, and garnish with barberries and lemon.