go • The Art of Cookery , 
onion ftuck with a few cloves, and a little fait. Cover it ciofe, 
and let it (lew an hour, or till it is boiled to your palate, if you 
would have foup made of it; if you would only have fau.ce to eat 
with the veal, you mull flew it til! there is juft as much as you 
would have for fauce, and feafon it with fait to your palate; take 
out the onion, fweet-herbs and fpice, and pour it altogether in¬ 
to your difh. It is a fine difh. If you have no peafe, pare three 
or four cucumbers, fcoop out the pulp, and cut it in o little 
pieces, and take four or five heads of celery, clean wafhed, and 
cut the white part fmall ; when you have no lettuces, take the 
little hearts of favoys, or the little young fprouts that grow on 
the old cabbage-ftaiks about as big as the top of your thumb. 
Note, If you would make a very fine difh of it, fill theinfide 
of your lettuce with force-meat, and tie the top ciofe with a 
thread ; flew it till there is but juft enough for fauce, fet the 
lettuce in the middle, and the veal round, and pour the fauce 
all over it. Garnifh your difh with rafped bread, made into 
figures with your fingers. This is the cheapeft way of dreffing 
a breaft of veal to be good, and ferve a number of people* 
To collar a hreaft of veal. 
TAKE a very fharp knife, and nicely take out all the bones, 
but take great care you do not cut the meat through ; pick all 
the fat and meat off the bones, then grate fome nutmeg all 
over the infide of the veal, a very little beaten mace, a little 
pepper and fait, a few fweet-herbs fhred fmall, fomeparfley, a 
little lemon-peel fhred fmall, a few crumbs of bread and the 
bits of fat picked off the bones; roll it uptight, flick onefkewer 
in to hold it together, but do it clever, that it ftands upright in 
the difh: tie a packthread acrofs it to hold it together, fpit it, 
then roll the caul all round it, and roaft it. An hour and a 
quarter will do it. When it has been about an hour at the 
fire take off the caul, drudge it with flour, bafte it well with frefti 
butter, and let it be of a fine'brown. For fauce take two penny¬ 
worth of gravy beef, cut it and hack it well, then flour it, fry 
it a little brown, then pour into your ftew-pan fome boiling wa¬ 
ter, ftir it well together, then fill your pan two parts full of wa¬ 
ter, put in an onion, a bundle of fweet-herbs, a little cruft of 
bread toafted, two or three blades of mace, four cloves, fome 
whole pepper, and the bones of the veal. Cover it ciofe, and 
let it flew till it is quite rich and thick ; then ftrain it, boil it up 
with fome truffles and morels, a few muflirooms, a fpconful of 
catchup, two or three bottoms of artichokes, if you have them ; 
add 
