Cut a Leg of Veal into thin Collops, and beat them well with the back of a
Knife. Then lay them in soak a good half hour in the yolks of four eggs,
and the whites of two very well beaten, and a little small shreded Thyme
mingled with it; then lay them in the Frying-pan, wherein is boiling
Butter, and pour upon them the rest of the Eggs, that the Collops have not
Imbibed, and carry with them, and fry them very well, turning them in due
time. Then pour away all the Butter, and make them a Sauce of Gravy
seasoned with Salt and Spice, and juyce of Orange at last squeesed upon
them.

A FRICACEE OF LAMB-STONES, OR SWEET-BREADS, OR CHICKEN, OR VEAL, OR MUTTON

Boil the meat in little pieces (if Chicken, flead and beaten) in the Pan
with a pint of fair-water, with due seasoning. When it is very tender, put
some Butter to it, and pour upon it a Liquor made of four yolks of Eggs
beaten with a little white wine and some Verjuyce; and keep this in motion
over the fire, till it be sufficiently thickened. Then pour it into a warm
dish, and squeese some juyce of Orange upon it, and so serve it up. If you
would have the meat first made brown and _Rissole_, fry it first with
Butter, till it be brown on the outside; then pour out all the Butter, and
put water to it, in which boil it, and do all as before. If you like Onions
or Garlike, you may put some to the water. Fresh broth may be used (both
ways) instead of water, and maketh it more Savoury.

A NOURISHING HACHY

Take good Gravy of Mutton or Veal, or of both, with the fat clean skimmed
off. Break into it a couple of new-laid Eggs, and stir them in it over a
Chafing-dish of Coals; in the mean time, mingle some small cut juycy hashy
of Rabet, Capon or Mutton with another parcel of like Gravy as above, till
it be pretty thin. Then put this to the other upon the fire, and stir them
well with a spoon, whiles they heat. When all is heated through, it will
quicken of a sudden. You may put in at first a little chipping of crusty
bread, if you will. Season this with white Pepper, Salt, juyce of Orange or
Verjuyce, of Berberies, or Onion, or what you like best.

A pint of Gravy (or less) four or five spoonfulls of hashy, and two Eggs,
is a convenient proportion for a light Supper.

Such Gravy, with an Onion split in two, lying in it, whiles it is heating,
and a little Pepper and Salt, and juyce of Limon or Orange, and a few
Chippings of light-bread, is very good Sauce for Partridge