Page:Choice collection of cookery receipts (2).pdf/4

 of a fit thickness: Your oysters must be first and the tail and claws of your lobster cut in dice,  both put into the sauce to heat, when 'tis ready  pour on the fish. Fry'd smelts, fry'd parsley, horse-radish, and slic'd lemon is the garnish. That the liquor of any well tasted fish is more to the taste of fish than any sort of rich gray made with flesh.

Split it up the belly and back, then take out the bones, wash it clean from the blood, and lay to soak in a pan of water a day and night,  the water as it grows red; then take it out, and  it very dry, strew all the inside of both pieces  well with salt pepper, cloves, mace, and  beat and grated; then roll them up as hard and  as you possibly can in two collars, bind them with long tape as close as it will lie, and after that  them up in cloths: the liquor you boil them in  be a quart of white wine, a little good vinegar,  the rest water; there must be a great deal more  will cover them, because they must boil leisurely  three hours: put into the liquor a piece of, a nutmeg cut in pieces, a few cloves, and  blades of mace, 3 sprig of bays, and a few leaves , with some salt; when they are tender,  them up, and squeeze them tight in the cloth, till they may come out in shape: When the liquor  were boiled in is cold, add half a pint of  and keep the collars in it.

Cut as many slices off a leg of veal as will make handsome dish, beat them with your rolling pin  them singly in a large dish, and grate nutmeg all  them, and strew them with salt, lard some  bacon, and pour the yolks of eggs, well beaten, over; make them all nicely fried, put some  into the pan, and the juice of a lemon, with