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Mutton, Shoulder of, with Oysters

Let the shoulder be well hung, then salt it well for two days. Bone it, and sprinkle it with pepper and a little pounded mace. Lay some oysters over it, and roll the meat up tightly, and tie it. Stew in a small quantity of water, with an onion and a few peppercorns, till quite tender. Have ready a good gravy, and some oysters stewed in it; thicken this with flour and butter, and pour it over the mutton when the tape is taken off. (See also OYSTERS WITH LEG OF MUTTON.)