made Plain and Eafy, 
to keep in the gravy 5 and when it is enough have ready half a 
pint of ftrong gravy, feafon it high, put in mufhrooms and 
pickles, force-meat balls dipped in the yolks of eggs, oyfters 
ftewed and fried, to lay round and at the top of your difh, and 
then ferve it up. If for a brown ragoo, put in red wine. If 
for a white ohe, putin white wine, with the yolks of eggs beat 
up with two or three fpoonfuls of cream. 
T0 ragoo a breaft of veal. 
TAKE your breaft of veal, put it into a large ftew»pan, put 
in a bundle of fweet-herbs, an onion, fome black and white 
pepper, a blade or two of mace, two or three cloves, a very little 
piece of lemon-peel, and juft cover it with water: when it is 
tender take it up, bone it, put in the bones, boil it up till the 
gravy is very good, then ftrain it off 7 ,'and if you have a little 
rich beef gravy add a quarter of a pint, put in half an ounce of 
truffles and morels, a fpoonful or two of catchup, two or three 
fpoonfuls of white wine, and let them all boil together : in the 
mean time flour the veal, and fry it in butter till it is of a fine 
brown, then drain out all the butter and pour the gravy yon 
are boiling to the veal, with a few mufhrooms: boil all toge¬ 
ther till the fauce is rich and thick, and cut the fweetbread in¬ 
to four. A few force-meat balls is proper in it. Lay the vea! 
in the difh, and pour the fauce all over it. Garnifn with lemon. 
Another way to ragoo a breafi of veal 
YOU may bone it nicely, flour it, and fry it of a fine brown, 
then pour the fat out of the pan, and the ingredients as above, 
with the bones; when enough, take it out, and ftrain the li¬ 
quor, then put in your meat again, with the ingredients, as 
before directed. 
A breaft of veal in hodge-podge . 
TAKE a breaft of veal, cut thebrifeuit into little pieces, and 
every bone afunder, then flour it, and put half a pound of 
good butter into a ftew-pan ; when it is hot, throw in the veal, 
fry it all over of a fine light brown, and then have ready a tea- 
kettleof water boiling ; pour it in the ftew-pan, fill it up and ftir 
it round, throw in a pint of green peas, a fine lettuce whole, 
clean wafhed, two or three blades of mace, a little whole pepper 
tied in a muflin rag, a little bundle of fweet-herbs, a fmall 
onion 
