other; but every one immediate to the pan. When they
are fryed enough, lay them in a hot dish covered, over a Chafing-dish, and
pour upon them the Gravy that run out of them into the Pan. Then lay
another row of slices in the Pan to fry as before; and when they are
enough, put them into the dish to the other. When you have enough, by such
repetitions, or by doing them in two or three pans, all at a time; take a
Porrenger full of Gravy of Mutton, and put into it a piece of Butter as
much a Wall-nut, and a quartered Onion if you will (or rub the dish
afterwards with Garlike) and Pepper and Salt, and let this boil to be very
hot; then throw away the Onion, and pour this into the dish upon the
slices, and let them stew a little together; then squeese an Orange upon
it, and serve it up.

A FRICACEE OF VEAL

Cut a leg of Veal into thin slices, and beat them; or the like with
Chicken, which must be flead off their skin. Put about half a pint of water
or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram,
and an Onion or two quartered, and boil them till they be tender, having
seasoned them with Salt, and about twenty Corns of whole white Pepper, and
four or five Cloves. When they are enough, take half a pint of White wine,
four yolks of Eggs, a quarter of a pound of butter (or more) a good
spoonful of Thyme, Sweet-Marjoram and Parsley (more Parsley then of the
others) all minced small; a Porrenger full of gravy. When all these are
well incorporated together over the fire, and well beaten, pour it into the
pan to the rest, and turn it continually up and down over the fire, till
all be well incorporated. Then throw away the Onion and first sprigs of
Herbs, squeese Orange to it, and so serve it up hot.

If instead of a Fricacee, you will make _un estuvee de veau_, stew or boil
simpringly your slices of Veal in White-wine and water, _ana_, with a good
lump of Butter, seasoning it with Pepper and Salt and Onions. When it is
enough, put to it store of yolks of Eggs beaten with Verjuyce, or
White-wine and Vinegar, and some Nutmeg (and gravy if you will) and some
Herbs as in the Fricacee; and stir all very well over the fire till the
sauce be well _lie_ together.

A TANSY

Take three pints of Cream, fourteen New-laid-eggs (seven whites put away)
one pint of juyce of Spinage, six or seven spoonfuls of juyce of Tansy, a
Nutmeg (or two) sliced small, half a pound of Sugar, and a little Salt.
Beat all these w