Page:Art of Cookery 1774 edition.djvu/59

 CHAP. II.

TAKE veal, cut it thin, beat it well with the back of a knife or rolling pin, and grate some nutmeg over them; dip them in the yolk of an egg, and fry them in a little butter ill they are of a fine brown; then pour the butter from them, and have ready half a ping of gravy, a little piece of butter rolled in flour, a few mushrooms, a glass of white wine, the yolk of an egg, and a little cream mixed together. If it wants a little salt, put it it. Stir it altogether, and when it is of a fine thickness dish it up. It does very well without the cream, if you have none; and very well without gravy, only put in just as much warm water, and either red or white wine.

DO not dip them in egg, but fry them till they are tender, but not brown. Take your meat out of the pan, and pour all out, then put in your meat again, as above, only you must put in some cream.

FOR an alteration, take a small fillet of veal, but what collops you want, then take the udder and fill it with force-meat, roll it round, tie it with a packthread across, and roast it; lay your collops in the dish and lay your udder in the middle. Garnish your dishes with lemon.

NOW you are to observe, tat force-meat balls are a great addition to all made dishes; made thus: take half a pound of veal, and half a pound of suet, cut fine, and beat in a marble mortar or wooden bowl; have a few suet-herbs shred fine, a little mace dried and beat fine, a small nutmeg grated, or half a large one, a little lemon-peel cut very fine, a little pepper and salt, and the yolks of two eggs; mix all these well