cken the sauce, melt a little butter; mix it with
the yolk of an egg, and rub the outside of the veal, which should then
be covered with grated bread, and browned with a salamander. Serve it up
with a good sauce under, but not poured over so as to disturb the meat.

_Loin of Veal, fricassee of._

Well roast a loin of veal, and let it stand till cold. Cut it into
slices; in a saucepan over the stove melt some butter, with a little
flour, shred parsley, and chives. Turn the stewpan a little for a minute
or so, and pepper and salt the veal. Put it again into the pan, and give
it three or four turns over the stove with a little broth, and boil it
a little: then put three or four yolks of eggs beaten up to a cream, and
some parsley shred, to thicken it, always keeping it stirred over the
fire till of sufficient thickness; then serve it up.

_Loin of Veal Bechamel._

When the veal is nicely roasted, cut out part of the fillet down the
back; cut it in thin slices, and put some white sauce to what you have
cut out. Season it with the juice of lemon and a little pepper and salt;
put it into the veal, and cover the top with crumbs of bread that has
been browned, or salamander it over with crumbs, or leave the skin of
the veal so that you can turn it over when the seasoning part is put in.

_Neck of Veal, stewed with Celery._

Take the best end of a neck, put it into a stewpan with beef broth,
salt, whole pepper, and two cloves, tied in a bit of muslin, an onion,
and a piece of lemon-peel. Add a little cream and flour mixed, some
celery ready boiled, and cut into lengths; and boil it up.

_Veal Olives._ No. 1.

are done the same way as the beef olives, only cut off a fillet of veal,
fried of a fine brown. The same sauce is used as for beef, and, if you
like, small bits of curled bacon may be laid in the dish. Garnish with
lemon and parsley.

_Veal Olives._ No. 2.

Wash eight or ten Scots collops over with egg batter; season and lay
over a little forcemeat; roll them up and roast them; make a good ragout
for them; garnish with sliced orange.

_Veal Olives._ No. 3.

Take a good fillet of veal, and cut large collops, not too thin, and
hack them well; wash them over with the yolk of an egg; then spread on a
good layer of forcemeat, made of veal pretty well seasoned. Roll them
up, and wash them with egg; lard them over with fat bacon, tie them
round, if you roast them; but, if to be baked, you need only wash t