eal._

Cut a leg of veal into thin slices, and hack them with the back of a
knife; then strew on them a little salt, grated nutmeg, sweet herbs
finely minced, and the yolks of some herd eggs minced also, grated
bread, a little beef-suet minced, currans, and sugar, mingle all
together, and strew it on the olives, then roul it up in little
rouls, spit them and roul the caul of veal about them, roast them
and baste them in sweet butter; being roasted, make sauce with some
of the stuffing, verjuyce, the gravy that drops from them, and some
sugar, and serve the olives on it.

_To roast a Leg or Fillet of Veal._

Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and
the yolks of two or three raw eggs, mix them with suet, stuff it and
roast it; then make sauce with the gravy that dripped from it, blow
off the fat, and give it two or three warms on the fire, and put to
it the juyce of two or three oranges.

_To roast Veal in pieces._

Take a leg of veal, and cut it into square pieces as big as a hens
egg, season them with pepper, salt, some beaten cloves, and
fennil-seed; then spit them with slices of bacon between every
piece; being spitted, put the caul of the veal about them and roast
them, then make the sauce of the gravy and the juyce of oranges.
Thus you may do of veal sweet-breads, and lamb-stones.

_To roast Calves Feet._

First boil them tender and blanch them, and being cold lard them
thick with small lard, then spit them on a small spit and roast
them, serve them with a sauce made of vinegar, cinamon, sugar, and
butter.

_To roast a Calves Head with Oysters._

Take a Calves head and cleave it, take out the brains and wash them
very well with the head, cut out the tongue, and boil, blanch, and
parboil the brains, as also the head and tongue; then mince the
brain and tongue with a little sage, oysters, marrow, or beef-suet
very small, mix with it three or four yolks of eggs, beaten ginger,
pepper, nutmeg, grated bread, salt, and a little sack, this being
done, then take the calves head, and fill it with this composition
where the brains and tongue lay: bind it up close together, spit it,
and stuff it with oysters, compounded with nutmeg, mace, tyme,
graded bread, salt, and pepper: Mix all these with a little vinegar,
and the white of an egg, and roul the oysters in it; stuff the head
with it as full as you can, and roast it thorowly, setting a dish
under it to catch the gravy