; the veal must be strained from the vegetables, and great
care taken that the sauce is well passed through the sieve, to keep it
clear from grease.

_Knuckle of Veal, white._

Boil a knuckle of veal in a little water kept close from the air, with
six onions and a little whole pepper, till tender. The sauce to be
poured over it, when dished in a little of its own liquor--two or three
anchovies, a little mace, half a pint of cream, and the yolk of an egg,
thickened with a little flour.

_Knuckle of Veal ragout._

Cut the veal into slices half an inch thick; pepper, salt, and flour
them; fry them of a light brown; put the trimmings, with the bone
broken, an onion sliced, celery, a bunch of sweet-herbs; pour warm water
to cover them about an inch. Stew gently for two hours; strain it, and
thicken with flour and butter, a spoonful of ketchup, a glass of wine,
and the juice of half a lemon. Give it a boil, strain into a clean
saucepan, put in the meat, and make it hot.

_Leg of Veal and Bacon, to boil._

Lard the veal with bacon and lemon-peel; boil it with a piece of bacon,
cut in slices; put the veal into a dish, and lay the bacon round it.
Serve it up with green sauce made thus: beat two or more handfuls of
sorrel in a mortar, with two pippins quartered, and put vinegar and
sugar to it.

_Loin of Veal, to roast._

Roast, and baste with butter; set a dish under your veal, with vinegar,
a few sage leaves, and a little rosemary and thyme. Let the gravy drop
on these, and, when the veal is roasted, let the herbs and gravy boil
once or twice on the fire: serve it under the veal.

_Loin of Veal, to roast with herbs._

Lard the fillet of a loin of veal; put it into an earthen pan; steep it
three hours with parsley, scallions, a little fennel, mushrooms, a
laurel-leaf, thyme, basil, and two shalots, the whole shred very fine,
salt, whole pepper, a little grated nutmeg, and a little sweet oil. When
it has taken the flavour of the herbs, put it upon the spit, with all
its seasoning, wrapt in two sheets of white paper well buttered; tie it
carefully so as to prevent the herbs falling out, and roast it at a very
slow fire. When it is done take off the paper, and with a knife pick off
all the bits of herbs that stick to the meat and paper, and put them
into a stewpan, with a little gravy, two spoonfuls of verjuice, salt,
whole pepper, and a bit of butter, about as big as a walnut, rolled in
flour. Before you thi