Page:Art of Cookery 1774 edition.djvu/93



TAKE two pounds of veal, some marrow, two anchovies, the yolks of two hard eggs, a few mushrooms, and some oysters, a little thyme, marjoram, parsley, spinach, lemon-peel, salt, pepper, nutmeg and mace, finely beaten; take your veal caul, lay a layer of bacon and a layer of the ingredients, roll it in the veal caul, and either roast it or bake it. An hour will do either. When enough, cut it into slices, lay it into your dish, and pour good gravy over it. Garnish with lemon.

TAKE a leg of veal, cut it very thin, lard it with bacon, then take half a pint of ale boiling, and pour over it till the blood is out, and then pour the ale into a bason; take a few sweet-herbs chopped small, strew them over the veal and fry it in butter, flour it a little till enough, then put it into a dish and pour the butter away, toast little thin pieces of bacon and lay round, pour the ale into the stew-pan with two anchovies and a glass of white wine, then beat up the yolks of two eggs and stir in, with a little nutmeg, some pepper, and a piece of butter, shake all together till thick, and then pour it into the dish. Garnish with lemon.

CUT large collops out of a leg of veal, spread them abroad on a dresser, hack them with the back of a knife, and dip them in the yolks of eggs, season them with cloves, mace, nutmeg and pepper, beat fine; make force-meat with some of your veal, beef-suet, oysters chopped, sweet-herbs shred fine, and the aforesaid spice, strew all these over your collops, roll and tie them up, put them on skewers, tie them to a spit, and roast them; to the rest of your force-meat add a raw egg or two, roll them in balls and fry them, put them in your dish with your meat when roasted, and make the sauce with strong broth, an anchovy, a shalot, a little white-wine, and some spice. Let it stew, and thicken it with a piece of butter rolled in flour, pour the sauce into the dish, lay the meat in, and garnish with lemon.