one side, and fry them off quick.
Thicken a piece of butter, of the size of a large nut, with a little
flour, and whole onion. Put in as much good gravy as will just cover
them, and a few mushrooms and forcemeat balls. Stove them tender; skim
off all grease; squeeze in half a lemon, and serve them up.

_Fillet of Veal, to farce or roast._

Mince some beef suet very small, with some sweet marjoram, winter
savory, and thyme; season with salt, cloves, and mace, well beaten; put
in grated bread; mix them all together with the yolk of an egg; make
small holes in the veal, and stuff it very thick with these. Put it on
the spit and roast it well. Let the sauce consist of butter, gravy, and
juice of lemon, very thick. Dish the veal, and pour the sauce over it,
with slices of lemon laid round the dish.

_Fillet of Veal, to boil._

Cut out the bone of a fillet of veal; put it into good milk and water
for a little while: make some forcemeat with boiled clary, raw carrots,
beef suet, grated bread, sweet-herbs, and a good quantity of shrimps,
nutmeg, and mace, the yolks of three eggs boiled hard, some pepper and
salt, and two raw eggs; roll it up in butter, and stuff the veal with
it. Boil the veal in a cloth for two hours, and scald four or five
cucumbers, in order to take out the pulp the more easily. This done,
fill them with forcemeat, and stew them in a little thin gravy. For
sauce take strong white gravy, thickened with butter, a very little
flour, nutmeg, mace, and lemon-peel, three anchovies dissolved in
lemon-juice, some good cream, the yolk of an egg beaten, and a glass of
white wine. Serve with the cucumbers.

_Half a Fillet of Veal, to stew._

Take a stewpan large enough for the piece of veal, put in some butter,
and fry it till it is firm, and of a fine brown colour all round; put in
two carrots, two large onions, whole, half a pound of lean bacon, a
bunch of thyme and of parsley, a pinch of cayenne pepper and of salt:
add a cupful of broth, and let the whole stew over a very slow fire for
one hour, or according to the size of your piece of veal, until
thoroughly done. Have ready a pint of jelly soup, in which stew a
table-spoonful of mustard and the same of truffles cut in small pieces;
add one ounce of butter and a dessert spoonful of flour to thicken;
unite it well together; put in a glass of white wine, and boil. When
ready to serve, pour it over the veal; let there be sauce sufficient to
fill the dish