some large mace, and some slices of interlarded bacon, two
or three cloves, some capers, samphire, salt, spinage, yolks of hard
eggs, and white wine; stew all these well together, being tender
boil'd, serve it on fine carved sippets, and broth it; then have
some fryed sweetbreads, sausages of veal or pork, garlick or none,
and run all over with beaten butter, lemon, and fryed parsley over
all. Thus you may boil a rack loin of Veal.

_To boil a Breast of Veal otherways._

Make a pudding of grated manchet, minced suet, and minced veal,
season it with nutmeg, pepper, salt, three or four eggs, cinamon,
dates, currans, raisins of the sun, some grapes, sugar, and cream;
mingle all together, fill the breast, prick it up, and stew it
between two dishes with white wine, strong broth, mace, dates, and
marrow, being finely stewed serve it on sippets, and run it over
with beaten butter, lemon, barberries or grapes.

Sometimes thick it with some almond-milk, sugar, and cream.

_To force a Breast of Veal._

Mince some veal or mutton with some beef-suet or fat bacon, some
sweet herbs minced, & seasoned with some cloves, mace, nutmeg,
pepper, two or three raw eggs, and salt; then prick it up: the
breast being filled at the lower end stew it between two dishes,
with some strong broth, white wine, and large mace; then an hour
after have sweet herbs pickt and stript, as tyme, sorrel, parsley,
and sweet marjoram, bruised with the back of a ladle, put it into
your broth with some marrow, and give them a warm; then dish up your
breast of veal on sippets finely carved, broth it, and lay on slic't
lemon, marrow, mace and barberries, and run it over with beaten
butter.

If you will have the broth yellow put thereto saffron, _&c._

_To boil a Leg of Veal._

Stuff it with beef-suet, sweet herbs chopped, nutmeg and salt, and
boil it in fair water and salt; then take some of the broth, and put
thereto some capers, currans, large mace, a piece of interlarded
bacon, two or three whole cloves, pieces of pears, some boil'd
artichocks suckers, some beaten butter, boil'd marrow, and mace;
then before you dish it up, have sorrel, sage, parsley, time, sweet
marjoram, coursly minced with two or three cuts of a knife, and
bruised with the back of a ladle on a clean board; put them into
your broth to make it green, & give it a walm or two, then dish it
up on fine carved sippets, pour on the broth, and then your other
materials, some goo