13. Oyster-liquor and gravy boil’d together, with eggs and verjuyce to thicken it, then juyce of orange, and slices of lemon over all.
14. Onions chipped with sweet herbs, vinegar, gravy and salt boil’d together.
To roast Veal divers ways with many excellent farsings, Puddings and Sauces, both in the French, Italian, and English fashion.
[ To make a Pudding in a Breast of Veal.]
Open the lower end with a sharp knife close between the skin and the ribs, leave hold enough of the flesh on both sides, that you may put in your hand between the
ribs, and the skin; then make a pudding of grated white bread, two or three yolks of eggs, a little cream, clean washt currans pick’t and dried, rose-water, cloves, and mace fine beaten, a little saffron, salt, beef-suet minced fine, some slic’t dates and sugar; mingle all together, and stuff the breast with it, make the pudding pretty stiff, and prick on the sweetbread wrapped in the caul, spit it and roast it; then make sauce with some claret-wine, grated nutmeg, vinegar, butter, and two or three slices of orange, and boil it up, &c.
[ To roast a Breast of Veal otherways.]
Parboil it, and lard it with small lard all over, or the one half with lard; and the other with lemon-peel, sage-leaves, or any kind of sweet herbs; spit it and roast it, and baste it with sweet butter, and being roasted, bread it with grated bread, flower, and salt; make sauce with gravy, juyce of oranges, and slic’t lemons laid on it.
[ Or thus.]
Make stuffing or farsing with a little minced veal, and some tyme minced, lard, or fat bacon, a few cloves and mace beaten, salt, and two or three yolks of eggs; mingle them all together, and fill the breast, scuer it up with a prick or scuer, then make little puddings of the same stuff you stuffed the breast, and having spitted the breast, prick upon it those little puddings, as also the sweetbreads, roast all together, and baste them with good sweet butter, being finely roasted, make sauce with juyce of oranges and lemons.