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Cookery

To Collar a Breast of Veal

Skin & bone it, & lay all the flesh firmly together, take some pepper,
Cloves, nutmegs, & mace, some Thyme, Lemon thyme, & winter savory, all
shred separate & put in an equal quantity to strew over the Veal, take
some very nice Bacon cut thin spread all over, then take some more spice
& strew over the Bacon, & role it up as [Light] as possible, roling a Veal
Caul over it, bind it up with Coarse tape, then take half a pt of White
Wine, & half a pt of Water putting all the bones & Grissills into the
pan, send it to the Oven & let it be well baked, when it comes out Cut
it into 3 Collar's & set them upright in the dish, the Sauce must be
Straind & thickend up with fresh butter, you may add Oysters.

Scotch Collops

Take part of a Fillet of Veal, & cut off Collops very thin, stuff the
Udder with forced Meat & roast it, for the forced meat take 1/2 p^d of Veal
3/4 of a p^d of suet, 2 Anchovys a little nutmeg, the Yolks of 2 Eggs with
some sweet herbs, beat it all in a Mortar till tis fine as wax, then role
n^t balls you kile like, stuff the Udder with the rest, fry y^r meat in hogs Lard
, for the Sauce 1 p^t of Gravy, 1/2 a p^t of White Wine, 1 Anchovy & some Oyster
liquor, add a p^t of Oysters, squeeze 1/2 a Lemon some Mushrooms, thicken
it with 3/4 of a p^d of fresh Butter roled in flour, lay y^r Collops round the
Dish, y^r Udder in the Middle, Garnish with fry'd Oysters, sippets & [...]

Veal Cutlets

Take the Cutlets of a Neck of Veal & dip them in melted butter, & role
them in grated Bread sweet herbs, Spice & Lemon peal nutmeg all very
fine, & broil them on the fire, then take some Gravy, mushrooms, & white
Wine, thickend with butter roled in flour, garnish with barberrys, Lemon & [...]

(7)

Cookery

To Collar a Breast of Veal

Skin & bone it, & lay all the flesh firmly together, take some pepper,
Cloves, nutmegs, & mace, some Thyme, Lemon thyme, & winter savory, all
shred separate & put in an equal quantity to strew over the Veal, take
some very nice Bacon cut thin spread all over, then take some more spice
& strew over the Bacon, & role it up as Light as possible, roling a Veal
Caul over it, bind it up with Coarse tape, then take half a pt of White
Wine, & half a pt of Water putting all the bones & Grissills into the
pan, send it to the Oven & let it be well baked, when it comes out Cut
it into 3 Collar's & set them upright in the dish, the Sauce must be
Straind & thickend up with fresh butter, you may add Oysters.

Scotch Collops

Take part of a Fillet of Veal, & cut off Collops very thin, stuff the
Udder with forced Meat & roast it, for the forced meat take 1/2 pd of Veal
3/4 of a pd of suet, 2 Anchovys a little nutmeg, the Yolks of 2 Eggs with
some sweet herbs, beat it all in a Mortar till tis fine as wax, then role
nt balls you kile like, stuff the Udder with the rest, fry yr meat in hogs Lard
, for the Sauce 1 pt of Gravy, 1/2 a pt of White Wine, 1 Anchovy & some Oyster
liquor, add a pt of Oysters, squeeze 1/2 a Lemon some Mushrooms, thicken
it with 3/4 of a pd of fresh Butter roled in flour, lay yr Collops round the
Dish, yr Udder in the Middle, Garnish with fry'd Oysters, sippets & [...]

Veal Cutlets

Take the Cutlets of a Neck of Veal & dip them in melted butter, & role
them in grated Bread sweet herbs, Spice & Lemon peal nutmeg all very
fine, & broil them on the fire, then take some Gravy, mushrooms, & white
Wine, thickend with butter roled in flour, garnish with barberrys, Lemon & [...]