made Plain and Eafyl >5 
Olives of veal the French way: 
TAKE two pounds of veal, fome marrow, two anchovies, 
the yolks of two hard eggs, a few mufhrooms, and fome oyfters, 
a little thyme, marjoram, parfley, fpinach, lemon-peel, fait, 
pepper, nutmeg and mace, finely beaten ; take your veal caul, 
lay a layer of bacon and a layer of the ingredients, roll it in the 
veal caul, and either roaft it or bake it. An hour will do either* 
When enough, cut it into flices, lay it into your difli, and pour 
good gravy over it. Garnifli with lemon. 
Scotch collops a la Francois* 
TAKE a leg of veal, cut it very thin, lard it with bacon, 
then take half a pint of ale boiling, and pour over it till the 
blood is out, and then pour the ale into a bafon ; take a few 
fweet-herbs chopped fmall, ftrew them over the veal and fry it 
in butter, flour it a little till enough, then put it into a difli and 
pour the butter away, toaft little thin pieces of bacon and lay 
round, pour the ale into the ftew-pan with two anchovies and a 
glafs of white wine, then beat up the yolks of two eggs and ftir 
in, with a little nutmeg, fome pepper, and a piece of butter, 
ftiake all together till thick, and then pour it into the difli. 
Garnifli with lemon. 
T0 make a favcury dijh of veah 
CUT large collops out of a leg of veal, fpread them abroad 
oti a drefler, hack them with the back of a knife, and dip 
them in the yolks of eggs ; feafon them with doves, mace, nut¬ 
meg and pepper, beat fine; make force-meat with fome of your 
veal, beef-fuet, oyfters chopped, fweet-herbs (bred fine, and 
the aforefaid fpice, ftrew all thefe over your collops, roll and tie 
them up, put them on (kewers, tie them to a fpit, and roaft 
them; to the reft of your force-meat add a raw egg or two, roll 
them in balls and fry them, put them in your difli with your 
meat when roafted, and make the fauce with ftrong broth, an 
anchovy, a fhalot, a little white-wine, and fome fpice. Let 
it flew, and thicken it with a piece of butter rolled in flour, 
pour the fauce into the difli, lay the meat in, and garnifti with 
lemon. 
E 4 
Scotch 
