The Art of Cookery , 
Scotch collops larded. 
PREPARE a fillet of veal, cut into thin flices, cut off the 
fkin and fat, lard them with bacon, fry them brown, then take 
them out, and lay them in a difh, pour out all the butter, 
take a quarter of a pound of butter and melt it in the pan, then 
ftrew in a handful of flour; ftir it till it is brown, and pour in 
three pints of good gravy, a bundle of fweet-herbs s and an 
onion, which you muft take out foon; let it boil a little, then 
put in the collops, let them flew half a quarter of an hour, put 
in feme force-meat balls fried, the yolks of two eggs, a piece of 
butter, and a few pickled mufhrooms ; ftir all together, for a 
minute or two till it is thick ; and then difh it up. Garnifh 
with lemon. 
To do them white . 
AFTER you have cut your veal in thin flices, lard it with ba¬ 
con ; feafon it with cloves, mace, nutmeg, pepper and fait, fome 
grated bread, and fweet-herbs. Stew the knuckle in as little, 
liquor as you can, a bunch of fweet-herbs, fome whole pepper, 
a blade of mace, and four cloves ; then take a pint of the broth, 
ftew the cutlets in it, and add to it a quarter of a pint of white 
wine, fome mufhrooms, a piece of butter rolled in flour, and 
the yolks of two eggs; ftir all together till it is thick, and then 
chili it up. Garnifti with lemon. 
Veal hlanquets. 
ROAST apiece of veal, cut off the fkin and nervous parts, 
cut it into little thin bits, put fome butter into a ftew-p&n over 
the fire with fome chopped onions, fry them a little, then add 
a duft of flour, ftir it together, and put in fome good broth, or 
gravy, and a bundle of fweet-herbs : feafon it with fpice, make 
it of a good tafte, and then put in your veal, the yolks of two 
eggs beat up with cream and grated nutmeg, fome chopped 
parfley, a fhalot, fome lemon-peel grated, and a little juice of 
lemon. Keep itftirring oneway ; when enough, difh it up. 
A Jhoulder of veal a la Pieamontoife . 
TAKE a fhoulder of veal, cut off the fkin that it may hang 
at one end, then lard the meat with bacon and ham, and 
feafon it with pepper, fait, mace, fweet-herbs, parfley and 
lemon-peel; cover it again with the fkin, ftew it wfith gravy 
and 
