Veal Olives. No. 2.
Wash eight or ten Scots collops over with egg batter; season and lay over a little forcemeat; roll them up and roast them; make a good ragout for them; garnish with sliced orange.
Veal Olives. No. 3.
Take a good fillet of veal, and cut large collops, not too thin, and hack them well; wash them over with the yolk of an egg; then spread on a good layer of forcemeat, made of veal pretty well seasoned. Roll them up, and wash them with egg; lard them over with fat bacon, tie them round, if you roast them; but, if to be baked, you need only wash the bacon over with egg. Garnish with slices of lemon, and for sauce take thick butter and good gravy, with a piece of lemon.
Veal Olives. No. 4.
Lay over your forcemeat; first lard your collops, and lay a row of large oysters; and then roll them up, and roast or bake them. Make a ragout of oysters, sweetbreads fried, a few morels and mushrooms, and lay in the bottom of your dish, and garnish with fried oysters and grated bread.
Veal Rumps.
Take three veal rumps; parboil and put them into a little pot, with some broth, a bunch of parsley, scallions, a clove of garlic, two shalots, a laurel leaf, thyme, basil, two cloves, salt, pepper, an onion, a carrot, and a parsnip: let them boil till they are thoroughly done, and the sauce is very nearly consumed. Take them out, let them cool, and strain the sauce through a rather coarse sieve, that none of the fat may remain. Put it into a stewpan, with the yolks of three eggs beat up, and a little flour, and thicken it over the fire. Then dip your veal rumps into it, and cover them with grated bread; put them upon a dish, and brown them with a salamander. Serve them with sour sauce, for which see the part that treats of [Sauces].
Shoulder of Veal, to stew.
Put it in an earthen pan, with a gill of water, two spoonfuls of vinegar, salt, whole pepper, parsley and scallions, two cloves of garlic, a bay leaf, two onions, two heads of celery, three cloves, and a bit of butter. Cover the pan close, and close the edges with flour and water. Stew it in an oven three hours; then skim and strain the sauce, and serve it over the veal.