oysters fry'd, and so serve it up. Garnish your dish with a few capers
and slic'd lemon.


32. _To make_ SCOTCH COLLOPS.

Take a leg of veal, take off the thick part and cut in thin slices for
collops, beat them with a paste-pin 'till they be very thin; season
them with mace, pepper and salt; fry them over a quick fire, not over
brown; when they are fried put them into a stew-pan with a little
gravy, two or three spoonfuls of white wine, two spoonfuls of
oyster-pickle if you have it, and a little lemon-peel; then shake them
over a stove in a stew-pan, but don't let them boil over much, it only
hardens your collops; take the fat part of your veal, stuff it with
forc'd-meat, and boil it; when it is boiled lay it in the middle of
your dish with the collops; lay about your collops slices of crisp
bacon, and forc'd-meat-balls. Garnish your dish with slices of lemon
and oysters, or mushrooms.


33. _To make_ VEAL CUTLETS.

Take a neck of veal, cut it in joints, and flatten them with a bill;
cut off the ends of the bones, and lard the thick part of the cutlets
with four or five bits of bacon; season it with nutmeg, pepper and
salt; strew over them a few bread crumbs, and sweet herbs shred fine;
first dip the cutlets in egg to make the crumbs stick, then broil them
before the fire, put to them a little brown gravy sauce, so serve it
up. Garnish your dish with lemon.