in another way, cut them as thin as paper, and in small
bits, with a very sharp knife. Throw the skin and any odd bits of veal
into a little water, with a dust of pepper and salt. Set them on the
fire while the collops are preparing and beating, and dip them into a
seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, having
first wetted them with egg. Then put a bit of butter into a fryingpan,
and give the collops a very quick fry; for as they are so thin, two
minutes will do them on both sides. Put them into a hot dish before the
fire, strain and thicken the gravy, give it a boil in the fryingpan, and
pour it over the collops. The addition of a little ketchup will be an
improvement.--Another way is to fry the collops in butter, seasoned only
with salt and pepper. Then simmer them in gravy, either white or brown,
with bits of bacon served with them. If white, add lemon peel and mace,
and a little cream.

VEAL CUTLETS. Cut the veal into thin slices, dip them in the yolks of
egg, strew them over with grated bread and nutmeg, sweet herbs and
parsley, and lemon peel minced fine, and fry them with butter. When the
meat is done, lay it on a dish before the fire. Put a little water into
the pan, stir it round and let it boil; add a little butter rolled in
flour, and a little lemon juice, and pour it over the cutlets. Or fry
them without the bread and herbs, boil a little flour and water in the
pan with a sprig of thyme, and pour it on the cutlets, but take out the
thyme before the dish is sent to table.

VEAL GRAVY. Make it as for cullis; but leave out the spices, herbs, and
flour. It should be drawn very slowly; and if for white dishes, the meat
should not be browned.

VEAL LARDED. Take off the under bone of a neck of veal, and leave only a
part of the long bones on. Trim it neatly, lard and roast it gently with
a veal caul over it. Ten minutes before it is done, take off the caul,
and let the veal be of a very light colour. When it is to be served up,
put under it some sorrel sauce, celery heads, or asparagus tops, or
serve it with mushroom sauce.

VEAL OLIVES. Cut some long thin collops, beat them, lay them on thin
slices of fat bacon, and over these a layer of forcemeat highly
seasoned, with some shred shalot and cayenne. Roll them tight, about the
size of two fingers, but not more than two or three inches long. Fasten
them round with a small skewer, rub egg over them, and fry them of a
light brown.