begin to harden, and all look of a clear white, take them up one by one in an egg-slice, and lay them on the collops.
To dress cold fowl or pigeon.
CUT them into four quarters, beat up an egg or two, according to what you dress, grate a little nutmeg in, a little salt, some parsley chopped, a few crumbs of bread, beat them well together, dip them in this batter, and have ready some dripping hot in a stew-pan, in which fry them of a fine light brown: have ready a little good gravy, thickened with a little flour, mixed with a spoonful of catchup; lay the fry in the dish, and pour the sauce over. Garnish with lemon, and a few mushrooms, if you have any. A cold rabbit eats well done thus.
To mince veal.
CUT your veal as fine as possible, but don't chop it; grate a little nutmeg over it, shred a little flour over it. To a large plate of veal, take four or five spoonfuls of water, let it boil, then put in the veal, with a piece of butter as big as an egg, stir it well together; when it is all through hot, it is enough. Have ready a very thin piece of bread toasted brown, cut it into three-corner sippets, lay it round the plate, and pour in the veal. Just before your pour it it, squeeze in half a lemon, or half a spoonful of vinegar, Garnish with lemon. You may put gravy in the room of water, if you love it strong, but it is better without.
To fry cold veal.
CUT it in pieces about as thick as half a crown, and as long as you please, dip them in the yolk of an egg, and then in crumbs of bread, with a few sweet-herbs, and shred lemon-peel in it; grate a little nutmeg over them, and fry them in fresh butter. The butter must be hot, just enough to fry them in: in the mean time, make a little gravy of the bone of the veal; when the meat is fried take it out with a fork, and lay it in a dish before the fire, then shake a little flour into the pan, and stir it round; then put in a little gravy, squeeze in a little lemon, and pour it over the veal. Garnish with lemon.
To toss up cold veal white.
CUT the veal into little thin bits, put milk enough to it for sauce, grate in a little nutmeg, a very little salt, a little piece of butter rolled in flour; to half a pint of milk, the yolks of two
