114 The Art of Cookery , 
begin t 6 harden, and all look of a clear white, take them* up off# 
by one in an egg-flice, and lay them on the collops. 
To drefs cold fowl or pigeon. 
CUT them in four quarters, beat up an egg or two, according 
to what you drefs, grate a little nutmeg in, a little fait, fome 
parfley chopped, a few crumbs of bread, beat them well toge¬ 
ther, dip them in this batter, and have ready fome dripping hot 
in a ftew-pan, in which fry them of a fine light brown: have 
ready a little good gravy, thickened with a little flour, mixed 
with a fpoonful of catchup $ lay the fry in the difh, and pour 
the fauce over. Garnifh with lemon, and a few mulhroonis* 
if you have any. A cold rabbit eats well done thus. 
To mince veal. 
CUT your veal as fine as poffible, but don*t chop it; grate 3 
little nutmeg over it, fhred a little lemon -peel very fine, throw 
a very little fait on it, drudge a little flour over it. To a large 
plate of veal, take four or five fpoonfuls of water, let it boil, 
then put in the veal, with a piece of butter as big as an egg, 
ftir it well together > when it is all thorough hot, it is enough. 
Have ready a very thin piece of bread toafied brown, cut it in¬ 
to three-corner fippets, lay it round the plate, and pour in the 
veah Juft before you pour it in, fqueeze in half a lemon, or 
half a fpoonful of vinegar. Garnifh with lemon. You may put 
gravy in the room of water, if you love it ftrong, but it is better 
without 
To fry cold veah 
CUT it in pieces about as thick as half a crown, and as long 
as you pleafe, dip them in the yolk of an egg, and then in 
crumbs of bread, with a few fweet-herbs, and fhred lemon-peel 
in it $ grate a little nutmeg over them, and fry them in frefh 
butter. The butter muft be hot, juft enough to fry them in: in 
the mean time, make a little gravy of the bone of the veal 5 when 
the meat is fried take it out with a fork, and lay it in a difli be¬ 
fore the fire, then fhake a little flour into the pan, and ftir it 
round; then put in a little gravy, fqueeze in a little lemon, and 
pour it over the veal. Garnifh with lemon. 
T0 iofs up cold veal white . 
CUT the veal into little thin bits, put milk enough to it for 
fauce, grate in a little nutmeg, a very little fait, a little piece of 
butter rolled in flour ; to half a pint of milk, the yolks of two 
eggs 
