[ To boil a Leg or Knuckle of Veal with Rice.]
Boil it in a pipkin, put some salt to it, and scum it, then put to some mace and some rice finely picked and washed, some raisins of the sun and gravy; being fine and tender boil’d put in some saffron, and serve on fine carved sippets, with the rice over all.
Otherwayes with paste cut like small lard, and boil it in thin broth and saffron.
Or otherways in white broth, with fruit, sweet herbs, white wine and gooseberries.
[ To boil a Breast of Veal.]
Jonyt it well and parboil it a little, then put it in a stewing pan or deep dish with some strong broth and a bundle
of sweet herbs well bound up, some large mace, and some slices of interlarded bacon, two or three cloves, some capers, samphire, salt, spinage, yolks of hard eggs, and white wine; stew all these well together, being tender boil’d, serve it on fine carved sippets, and broth it; then have some fryed sweetbreads, sausages of veal or pork, garlick or none, and run all over with beaten butter, lemon, and fryed parsley over all. Thus you may boil a rack loin of Veal.
[ To boil a Breast of Veal otherways.]
Make a pudding of grated manchet, minced suet, and minced veal, season it with nutmeg, pepper, salt, three or four eggs, cinamon, dates, currans, raisins of the sun, some grapes, sugar, and cream; mingle all together, fill the breast, prick it up, and stew it between two dishes with white wine, strong broth, mace, dates, and marrow, being finely stewed serve it on sippets, and run it over with beaten butter, lemon, barberries or grapes.
Sometimes thick it with some almond-milk, sugar, and cream.