54 Art of Cooheryl 
it over With the yolks of eggs, and bake it an hoar and a half* 
then open the top and pour in a pint of rich good gravy. Gar¬ 
nifh with a Seville orange cut in quarters* and fend it to table 
hot* 
Bombarded veal, 
YOU muft get a fillet of veal, cut out of it five lean pieces 
as thick as your hand, round them up a little* then lard them 
very thick on the round fide with little narrow thin pieces of 
bacon, and lard five fheeps tongues (being firft boiled and 
blanched) lard them here and therewith very little bits of lemon- 
peel, and make a well-feafoned force-meat of veal, bacon, ham* 
beef-fuet, and an anchovy beat well; make another tender 
force-meat of veal* beef fuet, mufhrooms, fpinach, parfley* 
thyme, fweet-marjoram, winter favory, and green onions* 
Seafon with pepper, fait, and mace; beat it well, make a round 
ball of the other force-meat and fluff in the middle of this* roll 
it up in a veal caul, and bake it; what is left, tie up like a Bo¬ 
logna faufage, and boil it, but firft rub the caul with the yolk 
of an egg ; put the larded veal into a ftew-pan with fome good 
gravy, and when it is enough fkim off the fat, put in fome 
truffles and morels, and fome mufhrooms. Your force-meat 
being baked enough, lay it in the middle, the veal round it, 
and the tongues fried, and laid between, the boiled cut into 
flices, and fried, and throw all over. Pour on them thefauce. 
You, may add artichoke-bottoms, fweetbreads, and cocks-combs* 
if you pleafe. Garnifh with lemon. 
Veal rolls . 
TAKE ten or twelve little thin flices of veal, Uy on them 
fome force meat according to your fancy, roll them up, $nd tie 
them juft acrofs the middle with coarfe thread* put them on 
a bird-fpit, rub them over with the yolks of eggs, flour them, 
and bafte them with butter. Half an hour will do them. 
Lay them into a difh, and have ready fome good gravy, with 
a few truffles and morels* and fome mufhrqoms. Garnifh with 
lemono 
