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This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To roast a Legge of Mutton on the French Fashion. PAre all the skin as thinne as you can: Lard it with sweet Lard, and stick about it a dozen cloues: when it is halfe roasted, cut off three or foure thin pieces, and mince it small, with a few sweet hearbs, and a little beaten Ginger. Put in a Ladlefull of Claret wine, a piece of sweet Butter, two or three spoonefuls of Uergis, a little Pepper, a few parboyld Capers: when all this is boyled together, chop the yolke of an hard Egge into it. Then dridge your Legge, and serue it vpon Sawce.