28. _A Herico of a_ BREAST _of_ VEAL, French _Way_.

Take a breast of veal, half roast it, then put it into a stew-pan, with
three pints of brown gravy; season your veal with nutmeg, pepper and
salt; when your veal is stew'd enough, you may put in a pint of green
peas boil'd. Take six middling cucumbers, pare and cut them in quarters
long way, also two cabbage-lettices, and stew them in brown gravy; so
lay them round your veal when you dish it up, with a few
forc'd-meat-balls and some slices of bacon. Garnish your dish with
pickles, mushrooms, oysters and lemons.


29. _To roll a_ BREAST _of_ VEAL.

Take a breast of veal, and bone it, season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg, and strew it over with sweet
herbs shred small, and some slices of bacon, cut thin to lie upon it,
roll it up very tight, bind it with coarse inkle, put it into an
earthen dish with a little water, and lay it upon some lumps of butter;
strew a little seasoning on the outside of your veal, it will take two
hours baking; when it is baked take off the inkle and cut it in four
rolls, lay it upon the dish with a good brown gravy-sauce: lay about
your veal the sweet-bread fry'd, some forc'd-meat-balls, a little crisp
bacon, and a few fry'd oysters if you have any; so serve it up. Garnish
your dish with pickles and lemon.


30. _A stew'd_ BREAST _of_ VEAL.