n the French, Italian,
and English fashion._

_To make a Pudding in a Breast of Veal._

Open the lower end with a sharp knife close between the skin and the
ribs, leave hold enough of the flesh on both sides, that you may put
in your hand between the ribs, and the skin; then make a pudding of
grated white bread, two or three yolks of eggs, a little cream,
clean washt currans pick't and dried, rose-water, cloves, and mace
fine beaten, a little saffron, salt, beef-suet minced fine, some
slic't dates and sugar; mingle all together, and stuff the breast
with it, make the pudding pretty stiff, and prick on the sweetbread
wrapped in the caul, spit it and roast it; then make sauce with some
claret-wine, grated nutmeg, vinegar, butter, and two or three slices
of orange, and boil it up, _&c._

_To roast a Breast of Veal otherways._

Parboil it, and lard it with small lard all over, or the one half
with lard; and the other with lemon-peel, sage-leaves, or any kind
of sweet herbs; spit it and roast it, and baste it with sweet
butter, and being roasted, bread it with grated bread, flower, and
salt; make sauce with gravy, juyce of oranges, and slic't lemons
laid on it.

_Or thus._

Make stuffing or farsing with a little minced veal, and some tyme
minced, lard, or fat bacon, a few cloves and mace beaten, salt, and
two or three yolks of eggs; mingle them all together, and fill the
breast, scuer it up with a prick or scuer, then make little puddings
of the same stuff you stuffed the breast, and having spitted the
breast, prick upon it those little puddings, as also the
sweetbreads, roast all together, and baste them with good sweet
butter, being finely roasted, make sauce with juyce of oranges and
lemons.

_To roast a Loyn of Veal._

Spit it and lay it to the fire, baste it with sweet butter, then set
a dish under it with some vinegar, two or three sage-leaves, and two
or three tops of rosemary and tyme; let the gravy drop on them, and
when the veal is finely roasted, give the herbs and gravy a warm or
two on the fire, and serve it under the veal.

_Another Sauce for a Loin of Veal._

All manner of sweet herbs minced very small, the yolks of two or
three hard eggs minced very small, and boil them together with a few
currans, a little grated bread, beaten cinamon, sugar, and a whole
clove or two, dish the veal on this sauce, with two or three slices
of an orange.

_To roast Olives on a Leg of V