hen it is almost done, spread it, about twice the
thickness of a crown-piece, over a silver or delft dish in which it is
to be served [it must be a dish capable of bearing the fire]. Lay slices
of veal and ham alternately--the veal having already been dressed brown.
Cover the meat with rice in such a manner that it cannot be seen; put
your dish upon a hot stove; brown the rice with a salamander; drain off
the fat that may be in the dish, and serve it dry, or, if it is
preferred, with any of the good sauces, for which there are directions,
poured under it.

_Veal served in paper._

Cut some slices of veal from the fillet, about an inch thick, in a small
square, about the size of a small fricandeau; make a box of paper to fit
neatly; rub the outside with butter, and put in your meat, with sweet
oil or butter, parsley, scallions, shalots, and mushrooms, all stewed
very fine, salt, and whole pepper. Set it upon the gridiron, with a
sheet of oiled paper under it, and let it do by a very slow fire, lest
the paper burn. When the meat is done on one side turn it on the other.
Serve it in the box, having put over it very gently a dash of vinegar.

_Bombarded Veal._

Take a piece of a long square of bacon; cut it in thin slices; do the
same with veal, and lay the slices on your bacon. Having made a piece of
good forcemeat, spread it thin on your veal, having previously seasoned
the latter with pepper and salt. Roll these up one by one; spit them on
a lark spit, quite even; wash them over with eggs and crumbs of bread;
then roast them, and serve up with a good ragout.

_Veal Balls._

Take two pounds of veal; pick out the skin and bones; mix it well with
the crust of a French roll, soaked in hot milk, half a pound of veal
suet, two yolks of eggs, onion, and chopped parsley; season with pepper
and salt. Roll the balls in raspings; fry them of a gold colour: boil
the bones and the bits of skin to make the gravy for them.

_Breast of Veal._

To fricassee it like fowls, parboil it; turn it a few times over the
fire with a bit of butter, a bunch of parsley, scallions, some
mushrooms, truffles, and morels. Shake in a little flour; moisten with
some good stock broth; and when the whole is done and skimmed, thicken
it with the yolks of three eggs beat with some milk; and, before it is
served, add a very little lemon juice.

_Breast of Veal, with Cabbage and Bacon._

Cut the breast of veal in pieces, and parboil it; pa