Scotch collops larded.
PREPARE a fillet of veal, cut into thin slices, cut off the skin and fat, lard them with bacon, fry them brown, then take them out, and lay them in a dish, pour out all the butter, take three quarter of a pound of butter and melt it in the pan, then strew in a handful of flour; stir it till it is brown, and pour in three pints of good gravy, a bundle of sweet-herbs, and an onion, which you must take out soon; let it boil a little, then put in the collops, let them stew half a quarter of an hour, put in some force-meat balls fried, the yolks of two eggs, a piece of butter, and a few pickled mushrooms; stir all together, for a minute or two till it is thick; and then dish it up. Garnish with lemon.
To do them white.
AFTER you have cut your veal in thin slices, lard it with bacon; season it with cloves, mace, nutmeg, pepper and salt, some grated bread, and sweet-herbs. Stew the knuckle in as little liquor as you can, a bunch of sweet-herbs, some whole pepper, a blade of mace, and four cloves; then take a pint of the broth, stew the cutlets in it, and add to it a quarter of a pint of white wine, some mushrooms, a piece of butter rolled in flour, and the yolks of two eggs; stir all together till it is thick, and then dish it up. Garnish with lemon.
Veal blanquets.
ROAST a piece of veal, cut off the skin and nervous parts, cut it into little thin bits, put some butter into a stew-pan over the fire with some chopped onions, fry them a little, then add a dust of flour, stir it together, and put in some good broth, or gravy, and a bundle of sweet-herbs: season it with spice, make it of a good taste, and then put in your veal, the yolks of two eggs beat up with cream and grated nutmeg, some chopped parsley, a shalot, some lemon-peel grated, and a little juice of lemon. Keep it stirring one way; when enough, dish it up.
A shoulder of veal à la Piedmontoise.
TAKE a shoulder of veal, cut off the skin that it may hand at one end, then lard the meat with bacon and ham, and season it with pepper, salt, mace, sweet-herbs, parsley and lemon-peel; cover it again with the skin, stew it with gravy,
