The Art of Cookery – Hannah Glasse

Make a stuffing of the fat leaf of pork, parsley, thyme, sage, eggs, crumbs of bread; season it, with pepper, salt, shalot, and nutmeg, and stuff it thick,  then roast it gently, and when it is about a quarter roasted, cut the skin in slips,  Make your sauce with apples, lemon-peel, two or three cloves, and a blade of mace; sweeten it with sugar, put some butter in, and have mustard in a cup or to it apple sauce.