Stew'd Veal, with white Sauce; from the same.

Take some Lean of a Leg of Veal, and cut it in thick Slices, then stew them
in Water and a little Salt, with some Mace, and a little Nutmeg, and a
Bunch of sweet Herbs. When they are almost stew'd enough with the Gravey in
them, put to the Liquor they were stew'd in, a Glass or two of White Wine,
and a little Lemon Juice, or Orange Juice, with a little Mushroom Gravey,
or Liquor of stew'd Mushrooms. When this is done, have some Mushroom
Buttons, that have been stew'd white in their own Liquor, and Spice, with a
Bay-Leaf; then strain the Liquor, and put some in the Sauce: and when it is
hot, put some thick Cream to it, with the Mushrooms; and then serve it hot
with a Garnish of sliced Lemon.



Hard _Pease-Soup._ From the same.

There are many ways of making Pease-Soup. In great Families it is sometimes
made of Beef, but a Leg of Pork is much preferable; and in smaller Families
the Bones of Pork, as they are called. And the Shin and Hock of a Leg of
Pork, after they have made Sausages, may be had at the Sausage-Houses:
these boil'd for a long time, will afford a strong Jelly Broth, but they
are hard to be met with. However, when they are to be had, you have the
Directions for a Broth. Then pass the Broth, hot, through a Sieve, and put
into it half a Pint of slit Pease to a Quart of Liquor; or a Quart of whole
Pease to three Quarts of Liquor. The Difference between one and the other,
is, the slit Pease will open in the Liquor, when we boil it, and the other