he
bacon over with egg. Garnish with slices of lemon, and for sauce take
thick butter and good gravy, with a piece of lemon.

_Veal Olives._ No. 4.

Lay over your forcemeat; first lard your collops, and lay a row of large
oysters; and then roll them up, and roast or bake them. Make a ragout
of oysters, sweetbreads fried, a few morels and mushrooms, and lay in
the bottom of your dish, and garnish with fried oysters and grated
bread.

_Veal Rumps._

Take three veal rumps; parboil and put them into a little pot, with some
broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a
laurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot,
and a parsnip: let them boil till they are thoroughly done, and the
sauce is very nearly consumed. Take them out, let them cool, and strain
the sauce through a rather coarse sieve, that none of the fat may
remain. Put it into a stewpan, with the yolks of three eggs beat up, and
a little flour, and thicken it over the fire. Then dip your veal rumps
into it, and cover them with grated bread; put them upon a dish, and
brown them with a salamander. Serve them with sour sauce, for which see
the part that treats of Sauces.

_Shoulder of Veal, to stew._

Put it in an earthen pan, with a gill of water, two spoonfuls of
vinegar, salt, whole pepper, parsley and scallions, two cloves of
garlic, a bay leaf, two onions, two heads of celery, three cloves, and a
bit of butter. Cover the pan close, and close the edges with flour and
water. Stew it in an oven three hours; then skim and strain the sauce,
and serve it over the veal.

_Veal Steaks._

Cut a neck of veal into steaks, and beat them on both sides: beat up an
egg, and with a feather wet your steaks on both sides. Add some parsley,
thyme, and a little marjoram, cut small, and seasoned with pepper and
salt. Sprinkle crumbs of bread on both sides of the steaks, and put them
up quite tight and close into paper which has been rubbed with butter.
They may be either broiled or baked in a pan.

_Veal Sweetbreads, to fry._

Cut each of your sweetbreads in three or four pieces and blanch them:
put them for two hours in a marinade made with lemon-juice, salt,
pepper, cloves, a bay leaf, and an onion sliced. Take the sweetbreads
out of the marinade, and dry them with a cloth; dip them in beaten yolk
of eggs, with crumbs of bread; fry them in lard till they are brown;
drain them; fry some parsley, and put it i