Take out all the bones of the veal or mutton with a sharp knife, taking care not to cut the meat through; pick all the fat and lean off the bones, and lay it bye; then season the inside of the meat with nutmeg, pepper and mace, beaten to powder, and mixt with salt. To these add some sweet herbs, parsely, and a little lemon-peel, shredded small, with a few crumbs of bread, and the pickings of the bones: this done, roll it up tight, fallen it together with a skewer, and a pack thread tied round it; put it on the spit, and if it be veal, place the caul on the outside: when it has been an hour at the fire, take off the caul, drudge the veal with flour, baste it with good butter, and roast it till it is of a fine brown: the sauce may be beef gravy, in which mull be boiled trufles, morels, a few mushrooms, and two or thre artichoack-bottoms: to which add a spoonful of catchup, and a little salt; cut the veal sweetbread in sour, and broil it of a fine brown, with a few forced meat balls; lay these round the dish, set the meat upright in the middle, pour in the sauce, and garnish with lemon.

Another Way To Collar A Breast Of Veal

Bone it, and season it as before, adding the same herbs, with a little pennyroyal and sage: this done, roll it up like brawn, and bind it together close with a narrow tape, tying a cloth round it; then put equal quantities of vinegar and water into a pot, with a few whole cloves, pepper, mace, and a little salt: when the liquor boils, put in the collar, and let it remain till it is tender: when it is enough, take it up, pull off the cloth, put it in an earthen pan, let it stand till it is cold, and then pour the liquor over it; cover the pan close, and keep it for use.