and lay the fried brains and balls round it. Garnish with lemon, You may fry about twelve oysters.
To dress veal à la Burgoise.
CUT pretty thick slices of veal, lard them with bacon, and season them with pepper, salt, beaten mace, cloves, nutmeg, and chopped parsley, then take the stew-pan and cover the bottom with slices of fat bacon, lay the veal upon them, cover it, and set it over a very slow fire for eight or ten minutes, just to be hot and no more, then brisk up your fire and brown your veal on both sides, then shake some flour over it and brown it; pour in a quart of good broth or gravy, cover it close, and let it stew gently till it is enough; when enough, take out the slices of bacon, and skim all the fat off clean, and beat up the yolks of three eggs with some of the gravy; mix all together, and keep it stirring one way till it is smooth and thick, then take it up, lay your meat on the dish, and pour the sauce over it. Garnish with lemon.
A disguised leg of veal and bacon.
LARD your veal all over with slips of bacon and a little lemon-peel, and boil it with a piece of bacon: when enough, take it up, cut the bacon into slices, and have ready some dried sage and pepper rubbed fine, rub over the bacon, lay the veal in the dish and the bacon round it, strew it all over with fried parsley, and have green sauce in cups, made thus: take two handfuls of sorrel, pound it in a mortar, and squeze out the juice, put it into a sauce-pan with some melted butter, a little sugar, and the juice of lemon. Or you may make it thus: beat two handfuls of sorrel in a mortar, with two pippins quartered, squeeze the juice out, with the juice of a lemon or vinegar, and sweeten it with sugar.
A pillaw of veal.
TAKE a neck or breast of veal, half roast it, then cut it into six pieces, season it with pepper, salt, and nutmeg: take a pound of rice, put to it a quart of broth, some mace, and a little salt, do it over a stove or very slow fire till it is thick, but butter the bottom of the dish or pan you do it in: beat up the yolks of six eggs and stir into it, then take a little round deep dish, butter it, lay some of the rice at the bottom, then lay the veal on a round heap, and cover it all over with rice, wash
