Savoury Dish Of Veal

Having 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 into the yolks of eggs. Season with salt, mace, nutmeg, and pepper, beaten fine. Make forcemeat with some of your veal, beef suet, oysters chopped, sweet herbs shred fine, and kitchen pepper: 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 forcemeat add a raw egg or two, and roll them in balls and fry them. Put them into your dish, with your meat when roasted, and make the sauce with strong stock, an anchovy, an eschalot, 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 serve.

To Make Stove Veal

Cut out the middle bone from a fillet of teal of a cow-calf, so that the meat may lie flat in the stewpan. Cut off the udder, and slice it in long pieces, and roll it in seasoning of pepper, salt, nutmeg, and sweet herbs, finely shred. Make holes in the fillet, and stick in these seasoned pieces as thick as you can, until the whole is stuffed in. Then lay butter in the pan, and put in the meat, set it on a gentle fire, turning and shaking it: skim the fat off, and put in an onion stuck with cloves, a lemon pared and cut in half, and squeeze in the juice. Continue to shake it, and let it simmer five hours. One hour before it is done, put in a pint of strong stock. When the meat is just done enough, set on a pint of mush-rooms, with a little of the gravy, and let the meat be again skimmed clean from the fat, and thicken it with flour and butter, and serve in the dish with the meat.

To Dress The Umbles Of Deer

Take the kidney of a deer, with the fat of the heart; season them with a little pepper, salt,and nutmeg. First fry them, and then stew them in some good stock till they are tender. Squeeze in a little lemon; take the skirts, and stuff them with a forced meat made with the fat of the venison, some fat of bacon, grated bread, pepper, mace, sage, and onion chopped very small: mix with the yolk of an egg. When the skirts are stuffed with this forced meat, tie then) to the spit to roast; but first lard them with thyme and lemon-peel. When they are done, lay the skirts in the middle of the dish, and the fricasee round it.

Haricot Of A Neck Of Mutton, Or Mutton Cutlets

Having cut the best end of a neck of mutton into chops, or a loin with the fat cut off, flatten and fry them of a light brown. Put them into a stewpan, with a little weak stock, to prevent their burning, and simmer till tender: serve with haricot sauce over them. - See Sauces.

Shoulder Of Mutton Surprised

Put a shoulder of mutton, having first half boiled it, into a stewpan, with two quarts of veal stock, four ounces of rice, a little beaten mace, and a tea-spoonful of mushroom powder: stew it an hour, or till the rice is enough, and then take up your mutton, and keep it hot. Put to the rice half a pint of cream, and a piece of butter rolled in flour, shake it well, and boil it a lew minutes. Lay your mutton on the dish, and pour your gravy over it.