ter sauce, parsley and butter, or white
celery sauce.

_Veal, to collar._

Bone and wash a breast of veal; steep it in three waters, and dry it
with a cloth; season it with savoury spice, some slices of bacon, and
shred sweet-herbs; roll them in a collar of cloth, and boil it in salt
and water, with whole spice; skim it clean and take it up, and when cold
put it in the pickle.

_Another way._

Take the meat of a breast of veal; make a stuffing of beef-suet, crumb
of bread, lemon peel, parsley, pepper, and salt, mixed up with two eggs;
lay it over the meat, and roll it up. Boil an hour and a half, and send
it to table with oyster sauce.

_Veal, to roast._

Veal will take a quarter of an hour to a pound: paper the fat of the
loin and fillet; stuff the fillet and shoulder with the following
ingredients: a quarter of a pound of suet, chopped fine, parsley, and
sweet-herbs chopped, grated bread, lemon-peel, pepper, salt, nutmeg, and
yolk of egg; butter may supply the want of suet. Roast the breast with
the caul on it till almost done; take it off, flour and baste it. Veal
requires to be more done than beef. For sauce use salad pickles,
brocoli, cucumbers, raw or stewed, French beans, peas, cauliflower,
celery, raw or stewed.

_Veal, roasted, ragout of._

Cut slices of veal about the size of two fingers and at least as long as
three; beat them with a cleaver till they are no thicker than a
crown-piece; put upon every slice some stuffing made with beef-suet,
ham, a little thyme, parsley, scallions, and a shalot. When the whole is
minced, add the yolks of two eggs, half a table-spoonful of brandy,
salt, and pepper; spread it on the veal and roll it. Cover each piece
with a thin slice of bacon, and tie it carefully. Then put them on a
small delicate spit covered with paper; and, when they are done, take
off the paper carefully, grate bread over them, and brown them at a
clear fire. Serve them with a gravy sauce.

_Veal, to stew._

Cut the veal into small pieces; season with an onion, some salt and
pepper, mace, lemon-peel, and two or three shalots; let them stew in
water, with a little butter, or port wine, if you like. When enough
done, put in some yolks of eggs beaten, and boil them quick. Dish and
serve them up.

_Veal, with Rice, to stew._

Boil half a pound of rice in three quarts of water in a small pan with
some good broth, about a pint, and slices of ham at the bottom, and two
good onions. W