made Plain and Eajy. 53 
and lay the fried brains and balls round it, Garniflh with lemon. 
You may fry about twelve oyfters. 
T0 drefs veal a la Burgoife. 
CUT pretty thick flices of veal, lard them with bacon, and 
feafon them with pepper, fait, beaten mace, cloves, nutmeg, 
and chopped parfley, then take the ftew-pan and cover the bot¬ 
tom with flices of fat bacon, lay the veal upon them, cover it, 
and fet it over a very flow fire for eight or ten minutes, juft to be 
hot and no more, then brifk up your fire and brown your veal 
on both fides, then fhake fome flour over it and brown it; pour 
in a quart of good broth or gravy, cover it dole, and let it 
flew gently till it is enough 5 when enough, take out the flices 
of bacon, and flrirxi all the fat off clean, and beat up the yolks 
of three eggs with fome of the gravy ; mix all together, and 
keep it ftirring one way till it is fmooth and thick, then take it 
up, lay your meat in the difh, and pour the fauce over it. Gar- 
uifh with lemon. 
A difguifed leg cf veal and bacon . 
LARD your veal all over with flips of bacon and a little 
lemon-peel, and boil it with a piece of bacon : when enough, 
take it up, cut the bacon into flices, and have ready fome dried 
fage and pepper rubbed fine, rub over the bacon, lay the veal 
In the difh and the bacon round it, ftrew it all over with fried 
parfley, and have green fauce in cups, made thus : take two 
handfuls of forrel, pound it in a mortar, and fqueeze out the 
juice, put it into a fauce-pan with fome melted butter, a little 
fugar, and the juice of lemon. Or you may make it thus : beat 
two handfuls of forrel in a mortar, with two pippins quartered, 
fqueeze the juice out, with the juice of a lemon or vinegar, and 
fweeten it with fugar. 
A pilaw of veah 
TAKE a neck or breaft of veal, half roaft it, then cut it 
Into fix pieces, feafon it with pepper, fait and nutmeg : take 
a pound of rice, put to it a quart of broth, fome mace, and a 
little fait, do it over a ftove or very flow fire till it is thick, but 
butter the bottom of the difli or pan you do it in : beat up the 
yolks of fix eggs and ftir into it, then take a little round deep 
difli, butter it, lay fome of the rice at the bottom, then lay the 
real on a round heap, and cover it all over with rice, wafh 
E 3 it 
