Take a leg of veal, and cut it into square pieces as big
as a hens egg, season them with pepper, salt, some beaten cloves, and fennil-seed; then spit them with slices of bacon between every piece; being spitted, put the caul of the veal about them and roast them, then make the sauce of the gravy and the juyce of oranges. Thus you may do of veal sweet-breads, and lamb-stones.
[ To roast Calves Feet.]
First boil them tender and blanch them, and being cold lard them thick with small lard, then spit them on a small spit and roast them, serve them with a sauce made of vinegar, cinamon, sugar, and butter.
[ To roast a Calves Head with Oysters.]
Take a Calves head and cleave it, take out the brains and wash them very well with the head, cut out the tongue, and boil, blanch, and parboil the brains, as also the head and tongue; then mince the brain and tongue with a little sage, oysters, marrow, or beef-suet very small, mix with it three or four yolks of eggs, beaten ginger, pepper, nutmeg, grated bread, salt, and a little sack, this being done, then take the calves head, and fill it with this composition where the brains and tongue lay: bind it up close together, spit it, and stuff it with oysters, compounded with nutmeg, mace, tyme, graded bread, salt, and pepper: Mix all these with a little vinegar, and the white of an egg, and roul the oysters in it; stuff the head with it as full as you can, and roast it thorowly, setting a dish under it to catch the gravy, wherein let there be oysters, sweet herbs minced, a little white wine and slic’t nutmeg; when the head is roasted, set the dish wherein the sauce is on the coals to stew a little, then put in a peice of butter, the juyce of an orange, and salt, beating it up thick together, dish the head, and put the sauce to it, and serve it hot to the table.
[ Several Sauces for roast Veal.]
1. Gravy, claret, nutmeg, vinegar, butter, sugar, and oranges.
2. Juyce of orange, gravy, nutmeg, and slic’t lemon on it.
3. Vinegar and butter.