it over with the yolks of eggs, and bake it an hour and a half then open the top and pour in a pint of rich good gravy. Garnish with a Seville orange cut in quarters, and send it to table hot.
Bombarded veal.
YOU must get a fillet of veal, cut out of it five lean pieces as thick as your hand, round them up a little, then lard them very thick on the round side with little narrow thin pieces of bacon, and lard them very thick on the round side with little narrow thin pieces of bacon, and lard five sheeps tongues (being first boiled and blanched) lard them here and there with very little bits of lemon-peel, and make a well-seasoned force-meat of veal, bacon, ham, beef-suet, and an anchovy beat well; make another tender force-meat of veal, beef-suet, mushrooms, spinach, parsley, thyme, sweet-marjoram, winter savory, and green onions. Season with pepper, salt, and mace; beat it well, make a round ball of the other force-meat and stuff in the middle of this, roll it up in a veal caul, and bake it; what is left, tie up like a Bologna sausage, and boil it, but first rub the caul with the yolks of an egg; put the larded veal into a stew-pan with some good gravy, and when it is enough skim off the fat, put in some truffles and morels, and some mushrooms. Your force-meat being baked enough, lay it in the middle, the veal round it, and the tongues fried, and laid between, the boiled cut into slices, and fried, and throw all over. Pour on them the sauce. You may add artichoke-bottoms, sweetbreads, and cocks-combs, if you please. Garnish with lemon.
Veal rolls.
TAKE ten or twelve little thin slices of veal, lay on them some force-meat according to your fancy, roll them up, and tie them just across the middle with coarse thread, put them on a bird-spit, rub them over with the yolks of eggs, flour them, and baste them with butter. Half an hour will do them. Lay them into a dish, and have ready some good gravy, with a few truffles and morels, and some mushrooms. Garnish with lemon.
