70. Cut the meat in thin slices, pound and wash them. Season with pepper and salt, and fry them in hot lard, of a nice brown, on both sides. When the meat is done stir a little flour into the fat and pour in some water; set the pan over the fire, let it boil once, then pour it over the veal, and send it to the table.
SPICED VEAL.
71. Take some of the thick part of a cold loin of veal, cut it in small pieces, and pour over as much hot spiced vinegar as will cover it.
To half a pint of vinegar put a tea spoonful of allspice, a very little mace, salt and cayenne pepper to the taste.
FRIED SWEET-BREADS.
72. Parboil them in salt and water; when done, take them up and dry them in a cloth. With a sharp knife, cut them in half, season them with pepper and salt, and flour them, fry them in hot lard, of a light brown. Or they may be fried as oysters, with egg and bread crumbs, or grated crackers.
STEWED SWEET-BREADS.
73. Put them on in very little water with some salt, when they have cooked slowly for half an hour, take them out. Cut them in small pieces, and return them to the liquor they were boiled in. Make a rich gravy of butter rolled in flour, and pepper and salt to the taste. Mace and nutmeg may be added if preferred.
BOILED SWEET-BREADS.
74. Wash and dry them, and rub them with dry flour and a little salt, then put them in a stew-pan, with water sufficient to keep them from burning. When they are tender, put them in a dish and pour over a rich drawn butter.