style="margin-top: 2em">29. To roll a BREAST of VEAL.

Take a breast of veal, and bone it, season it with nutmeg, pepper and salt, rub it over with the yolk of an egg, and strew it over with sweet herbs shred small, and some slices of bacon, cut thin to lie upon it, roll it up very tight, bind it with coarse inkle, put it into an earthen dish with a little water, and lay it upon some lumps of butter; strew a little seasoning on the outside of your veal, it will take two hours baking; when it is baked take off the inkle and cut it in four rolls, lay it upon the dish with a good brown gravy-sauce: lay about your veal the sweet-bread fry'd, some forc'd-meat-balls, a little crisp bacon, and a few fry'd oysters if you have any; so serve it up. Garnish your dish with pickles and lemon.

30. A stew'd BREAST of VEAL.

Take the fattest and whitest breast of veal you can get, cut off both ends and boil them for a little gravy; take the veal and raise up the thin part, make a forc'd-meat of the sweet-bread boil'd, a few bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful or two of cream, and a little nutmeg, mix'd all together; so stuff the veal, skewer the skin close down, dridge it over with flour, tie it up in a cloth, and boil it in milk and water about an hour. For the sauce take a little gravy, about a jill of oysters, a few mushrooms shred, a little lemon shred fine, and a little juice of lemon; so thicken it up with flour and butter; when you dish it up pour the same over it; lay over it a sweet-bread or two cut in slices and fry'd, and fry'd oysters. Garnish your dish with lemon, pickles and mushrooms.

This is proper for a top dish either at noon or night.

31. To stew a FILLET of VEAL.

Take a leg of the best whye veal, cut off the dug and the knuckle, cut the rest into two fillets, and take the fat part and cut it in pieces the thickness of your finger; you must stuff the veal with the fat; make the hole with a penknife, draw it thro' and skewer it round; season it with pepper, salt, nutmeg, and shred parsley; then put it into your stew-pan, with half a pound of butter, (without water) and set it on your stove; let it boil very slow and cover it close up, turning it very often; it will take about two hours in stewing; when it is enough pour the gravy from it, take off the fat, put into the gravy a pint of oysters and a few capers, a little lemon-peel, a spoonful or two of white wine, and a little juice of lemon; thicken it with butter and flour the thickness of cream; lay round it forc'd-meat-balls and oysters fry'd, and so serve it up. Garnish your dish with a few capers and slic'd lemon.

32. To make SCOTCH COLLOPS.

Take a leg of veal, take off the thick part and cut in thin slices for collops, beat them with a paste-pin 'till they be very thin; season them with mace, pepper and salt; fry them over a quick fire, not over brown; when they are fried put them into a stew-pan with a little gravy, two or three spoonfuls of white wine, two spoonfuls of oyster-pickle if you have it, and a little lemon-peel; then shake them over a stove in a stew-pan, but don't let them boil over much, it only hardens your collops; take the fat part of your veal, stuff it with forc'd-meat, and boil it; when it is boiled lay it in the middle of your dish with the collops; lay about your collops slices of crisp bacon, and forc'd-meat-balls. Garnish your dish with slices of lemon and oysters, or mushrooms.

33. To make VEAL CUTLETS.

Take a neck of veal, cut it in joints, and flatten them with a bill; cut off the ends of the bones, and lard the thick part of the cutlets with four or five bits of bacon; season it with nutmeg, pepper and salt; strew over them a few bread crumbs, and sweet herbs shred fine; first dip the cutlets in egg to make the crumbs stick, then broil them before the fire, put to them a little brown gravy sauce, so serve it up. Garnish your dish with lemon.

34. VEAL CUTLETS another Way.

Take a neck of veal, cut it in joints, and flat them as before, and cut off the ends of the long bones; season them with a little pepper, salt and nutmeg, broil them on a gridiron, over a slow fire; when they are enough, serve them up with brown gravy sauce and forc'd-meat-balls. Garnish your dish with lemon.

35. VEAL CUTLETS another Way.

Take a neck of veal and cut it in slices, flatten them as before, and cut off the ends of the long bones; season the cutlets with pepper and salt, and dridge over them some flour; fry them in butter over a quick fire; when they are enough put from them the fat they were fried in, and put to them a little small gravy, a spoonful of catchup, a spoonful of white wine or juice of lemon, and grate in some nutmeg; thicken them with flour and butter, so serve them up. Garnish your dish as before.

36. To Collar a CALF'S HEAD to eat hot.

Take a large fat head, and lay it in water to take out the blood; boil it whilst the bones will come out; season it with nutmeg, pepper and salt; then wrap it up round with a large lump of forc'd-meat made of veal; after which wrap it up tight in a veal kell before it is cold, and take great care that you don't let the head break in two pieces; then bind it up with a coarse inkle, lay it upon an earthen dish, dridge it over with flour, and lay over it a little butter, with a little water in the dish; an hour and a half will bake it; when it is enough take off the inkle, cut it in two length ways, laying the skin-side uppermost; when you lay it upon your dish you must lay round it stew'd pallets and artichoke-bottoms fry'd with forc'd-meat-balls; put to it brown gravy-sauce; you may brown your sauce with a few truffles or morels, and lay them about your veal.

Garnish your dish with lemon and pickle.

37. To Collar a CALF'S HEAD to eat cold.

You must be a calf's head with the skin on, split it and lay it in water, take out the tongue and eyes, cut off the groin ends, then tie it up in a cloth and boil it whilst the bones come out; when it is enough lay it on a table with the skin-side uppermost, and pour upon it a little cold water; then take off the hair and cut off the ears; mind you do not break the head in two, turn it over and take out the bones; salt it very well and wrap it round in a cloth very tight, pin it with pins, and tie it at both ends, so bind it up with broad inkle, then hang it up by one end, and when it is cold take it out; you must make for it brown pickle, and it will keep half a year; when you cut it, cut it at the neck.

It is proper for a side or middle dish, either for noon or night.

38. To make a CALF'S HEAD Hash.

Take a calf's head and boil it, when it is cold take one half of the head and cut off the meat in thin slices, put it into a stew pan with a little brown gravy, put to it a spoonful or two of walnut pickle, a spoonful of catchup, a little claret, a little shred mace, a few capers shred, or a little mango; boil it over a stove, and thicken it with butter and flour; take the other part of the head, cut off the bone ends and score it with a knife, season it with a little pepper and salt, rub it over with the yolk of an egg, and strew over a few bread crumbs, and a little parsley; then set it before the fire to broil whilst it is brown; and when you dish up the other part lay this in the midst; lay about your hash-brain-cakes, forc'd-meat-balls and crisp bacon.

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