Take the fattest and whitest breast of veal you can get, cut off both
ends and boil them for a little gravy; take the veal and raise up the
thin part, make a forc'd-meat of the sweet-bread boil'd, a few
bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful
or two of cream, and a little nutmeg, mix'd all together; so stuff the
veal, skewer the skin close down, dridge it over with flour, tie it up
in a cloth, and boil it in milk and water about an hour. For the sauce
take a little gravy, about a jill of oysters, a few mushrooms shred, a
little lemon shred fine, and a little juice of lemon; so thicken it up
with flour and butter; when you dish it up pour the same over it; lay
over it a sweet-bread or two cut in slices and fry'd, and fry'd
oysters. Garnish your dish with lemon, pickles and mushrooms.

This is proper for a top dish either at noon or night.


31. _To stew a_ FILLET _of_ VEAL.

Take a leg of the best whye veal, cut off the dug and the knuckle, cut
the rest into two fillets, and take the fat part and cut it in pieces
the thickness of your finger; you must stuff the veal with the fat;
make the hole with a penknife, draw it thro' and skewer it round;
season it with pepper, salt, nutmeg, and shred parsley; then put it
into your stew-pan, with half a pound of butter, (without water) and
set it on your stove; let it boil very slow and cover it close up,
turning it very often; it will take about two hours in stewing; when it
is enough pour the gravy from it, take off the fat, put into the gravy
a pint of oysters and a few capers, a little lemon-peel, a spoonful or
two of white wine, and a little juice of lemon; thicken it with butter
and flour the thickness of cream; lay round it forc'd-meat-balls and