rs as
slowly as possible, strain and take off the fat, and flavour it with a
little salt.--Another way. Take a scrag of veal, of about three pounds;
put it into a clean saucepan, with a tea-spoonful of salt; when it
boils, scum it clean; put in a spoonful of ground rice, some mace, a
faggot of herbs, and let it boil gently for near two hours, or till you
have about two quarts: send it to table with your veal in the middle,
toasted bread, and parsley and butter in a boat.

VEAL A LA CREME. Take the best end of a loin of veal, joint it, and cut
a little of the suet from the kidney. Make it lie flat, then cut a place
in the middle of the upper part about three inches deep and six inches
long, take the piece out and chop it, add a little beef suet or beef
marrow, parsley, thyme, green truffles, mushrooms, shalots, lemon peel
chopped fine, and season it with pepper, salt, and a little beaten
allspice. Put all together into a marble mortar, add the yolks of two
eggs, and a little French bread soaked in cream. Pound the ingredients
well, fill the cavity with the forcemeat, and cover it with a piece of
veal caul. Then tie it down close, cover the whole with a large piece of
caul, and roast it gently. When to be served up, take off the large
caul, let it colour a little, glaze it lightly, and put under it a white
sauce. A fillet of veal may be done in the same way, instead of using
plain stuffing for it.

VEAL CAKE. Boil six or eight eggs hard; cut the yolks in two, and lay
some of the pieces in the bottom of the pot. Shake in a little chopped
parsley, some slices of veal and ham, and then eggs again; shaking in
after each, some chopped parsley, with pepper and salt, till the pot is
full. Then put in water enough to cover it, and lay on it about an ounce
of butter: tie it over with a double paper, and bake it about an hour.
Then press it close together with a spoon, and let it stand till cold.
The cake may be put into a small mould, and then it will turn out
beautifully for a supper or side dish.

VEAL COLLOPS. Cut long thin collops, beat them well, and lay on them a
bit of thin bacon of the same size. Spread forcemeat over, seasoned
high, and also a little garlic and cayenne. Roll them up tight, about
the size of two fingers, but not more than two or three inches long.
Fasten each firmly with a small skewer, smear them over with egg, fry
them of a fine brown, and pour a rich brown gravy over.--To dress
collops quickly