Pillow Of Veal

Ha v e roasted a breastor neck of veal, cut it into chops, and season it with pepper, salt, and nutmeg; put a pound of rice into a quart of stock, some mace, and a little salt ; stew it very gently, till thick, but butter the boom of the pan you do it in; beat up the yolks of six eggs, and stir them in ; then take a small deep dish, butter it, and lay some of the rice at the bottom ; then lay the veal in a heap, and cover it with rice; rub it over with yolks of eggs, and bake it an hour and a half; then open the top, and pour in a pint of rich gravy ; send it hot to table : garnish with Seville orange cut in quarters.

Scotch, Or Scorched Collops

Cut the collops off the thick part of a leg of veal, of about the size of a crown-piece ; put a piece of butter into your frying-pan, then lay in your collops, and try them over a quick fire; shake, turn, and keep them in a fine froth; when they arc of a nice brown, take them out, and put them into a pot; then put cold butter again into your pan, and fry the collops as before: when they are done, and properly browned, pour the liquor from them into a stewpan, and add to it half a pint of stock, half a lemon, an anchovy, half an ounce of morels, a spoonful of browning, one of catsup, and two of lemon-pickle ; season to your taste with salt and Cayenne pepper; thicken with butter and flour; let it boil five or six minutes; put in your collops, and shake them over the fire, but do not let them boil; when they have simmered a little, take them out, and lay them in the dish ; strain your sauce, and pour it hot on them; lay on them force-meat balls, and small slices of bacon curled round with a skewer and boiled; add a few mushrooms, and garnish with lemon.

Tureen Of Calves' Feet And Asparagus Peas

Bone the calves' feet, and put them on for jelly stock; when the feet are quite tender, take them up, and put them in cold water; when cold, trim them, and cut them in small pieces, and put them on a cloth to dry; put a quart of asparagus peas on to boil in about a quart of stock; set them on a slow stove; when the peas are quite tender, put them, with the stock that they were boiled in, into a small soup-pot, and three pints of stock; give it a boil up, and then put in the calves' feet, and set the soup-pot by the side of the fire to keep hot, but not to boil; make a liaison of four eggs, and put about a pint of beshemell in the liaison; put the liaison in the soup, and set the soup over the fire until it begins to come to a boil ; keep stilling it all the time, otherwise it will curdle: if the soup is ready too soon, put the soup-pot into a stewpan of hot water to keep it hot; season it with a little salt, if wanted, and a lump of sugar.