Page:Art of Cookery 1774 edition.djvu/67

 to keep in the gravy; and when it is enough have ready half a pint of strong gravy, season it high, put in mushrooms and pickles, force-meat balls dipped in the yolks of eggs, oysters stewed and fried, to lay round and at the top of your dish, and then serve it up. If for a brown ragoo, put in red wine. If for a white one, put in white wine, with the yolks of eggs beat up with tow or three spoonfuls of cream.

TAKE your breast of veal, put it into a large stew-pan, put in a bundle of sweet-herbs, an onion, some black and white pepper, a blade or two of mace, two or three cloves, a very little piece of lemon peel, and just cover it with water: when it is tender, take it up, bone it, put in the bones, boil it up till the gravy is very good, then strain it off, and if you have a little rich beef gravy ad a quarter of a pint, put in half an ounce of truffles and morels, a spoonful or two of catchup, two or three spoonfuls of white wine, and let them all boil together: in the mean time flour the veal, and fry it in butter till it is of a fine brown, then drain out all the butter and pour the gravy you are boiling to the veal, with a few mushrooms: boil all together till the sauce is rich and thick, and cut the sweetbread into four. A few force-meat balls is proper in it. Lay the veal in the dish, and pour the sauce all over it. Garnish with lemon.

YOU may bone it nicely, flour it, and fry it of a fine brown, then pour the fat out of the pan, and the ingredients as above, with the bones; when enough, take it out, and strain the liquor, then put in your meat again, with the ingredients, as before directed.

TAKE a breast of veal, cut the bisscuit into little pieces, and every bone asunder, then flour it, and put half a pound of good butter into a stew-pan; when it is hot, throw in the veal, fry it all over of a fine light brown, and then have ready a tea-kettle of water boiling; pour it in the stew-pan, fill it up and stir it round, throw in a pint of green peas, a fine lettuce whole, clean washed, two or three blades of mace, a little whole pepper tied in a muslin rag, a little bundle of sweet herbs, a small