ksul-uasc-mscc205_183

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the same as for the beef olives. The gravy must be
drawn with butter, and seasoned with onion, thyme,
parsley, pepper and salt.

Breast of Veal stewed white. [p.e.?]

Take about eight pounds of a breast of veal,
make a stuffing of a quarter of a pound of bread, the same
of suet, thyme, parsley, lemon peel, pepper and salt, a
few oysters, or two anchovies; put it under the skin,
and lay the sweetbread in the thin part on the bones;
flour and boil it in a cloth one hour and quarter, in
milk and water. Make gravy of the neck end of the
breast, seasoned with onion, herbs, pepper and salt; put
to it half a pint of oysters, or two anchovies, two spoon
fuls of white wine; and a little cream; thicken with but-
ter rolled in flour: pour it on the meat.