Page:Art of Cookery 1774 edition.djvu/68

 onion stuck with a few cloves, and a little salt. Cover it close, and let if stew an hour, or till it is boiled to your palate, if you would have soup made of it; if you would only have sauce to eat with the veal, you must strew it till there is just as much as you would have for sauce, and season it with salt to your palate; take ut the onion, sweet-herbs and spice, and pour it altogether into your dish. It is a fine dish. If you have no pease, pave three or four cucumbers, scoop out the pulp, and cut it into little pieces, and take four or five heads of celery, clean washed, and cut the white part small; when you have no lettuces, take the little hearts of savoys, or the little young sprouts than grow on the old cabbage-stalks about as big as the top of you thumb.

Note, if you would make a very fine dish of it, fill the inside of your lettuce with force-meat, and tie the top close with a thread; stew it till there is but just enough for sauce, set the lettuce in the middle, and the veal round, and pour the sauce all over it. Garnish your dish with rasped bread, made into figures with your fingers. This is the cheapest way of dressing a breast of veal to be good, and serve a number of people.

TAKE a very sharp knife, and nicely take out all the bones, but take great care you do not cut the meat through; pick all the fat and meat off the bones, then grate some nutmeg all over the inside of the veal, a very little beaten mace, a little pepper and salt, a few sweet-herbs shred small, some parley, a little lemon-peel shred small, a few crumbs of bread and the bits of fat picked off the bones; roll it up tight, stick one skewer in to hold it together, but do it clever, that it stands upright in the dish: tie a packthread across it to hold it together, spit it, then roll the caul all round it, and roast it. An hour and a quarter will do it. When it has been about an hour at the fire take off the caul, drudge it with four, baste it well with fresh butter, and let it be of a fine brown. For sauce take two penny-worth of gravy beef, cur it and hack it well, then flour it, fry it a little brown, then pour into your stew-pan some boiling water, stir it well together, then fill your pan two parts full of water, put in an onion, a bundle of sweet herbs, a lire crust of bread roasted, two or three blades of mace, four cloves, some whole pepper; and the bones of the veal. Cover it close, and let it stew, till it is quite rich and thick; then strain it, boil it up with some truffles and morels, a few mushrooms, a spoonful of catchup, two or three bottoms of artichokes, if you have them;