,
or heads of asparagus, cut like peas. Put in the meat; let it stew
gently; add pepper and salt.

_Breast of Veal ragout._

Bone and cut out a large square piece of the breast of veal; cut the
rest into small pieces, and brown it in butter, stewing it in your
ragout for made dishes; thicken it with brown butter, and put the ragout
in the dish. Lay diced lemon, sweetbreads, sippets, and bacon, fried in
batter of eggs; then lay on the square piece. Garnish with sliced
oranges.

_Veal Collops, with Oysters._

Cut thin slices out of a leg of veal, as many as will make a dish,
according to the number of your company. Lard one quarter of them, and
fry them in butter; take them out of the pan and keep them warm. Clean
the pan, and put into it half a pint of oysters, with their liquor, and
some strong broth, one or two shalots, a glass of white wine, two or
three anchovies minced, and some grated nutmeg; let these have a boil
up, and thicken with five eggs and a piece of butter. Put in your
collops, and shake them together till the sauce is tolerably thick. Set
them on the stove again to stew a little; then serve up.

_Veal Collops, with white sauce._

Cut veal that has been already roasted into neat small pieces, round or
square; season them with a little pepper and salt; pass them quick of a
pale colour in a bit of butter of the size of a walnut; add the yolks of
five eggs, and half a pint of cream, with a very small onion or two,
previously boiled; toss them up quick, and serve hot.

_Veal Cutlets, to dress._

Cut the veal steaks thin; hack and season them with pepper, salt, and
sweet-herbs. Wash them over with melted butter, and wrap white paper
buttered over them. Roast or bake them; and, when done, take off the
paper, and serve them with good gravy and Seville orange-juice squeezed
on.

_Another way._

Take the best end of a neck of veal and cut your cutlets; four ribs will
make eight cutlets. Beat them out very thin, and trim them round. Take
chopped parsley, thyme, shalots, and mushrooms, pass them over the fire,
add a little juice of lemon, lemon-peel, and grated nutmeg. Dip in the
cutlets, crumb them, and boil them over a gentle fire. Save what you
leave from dipping them in, put some brown sauce to it, and put it under
them when going to table, first taking care to remove the grease from
it. Lamb cutlets are done the same way.

_Veal Cutlets, larded._

Cut a neck of veal into bones; lard