or a shalot shred; shake up the steaks in the gravy, and thicken
it with a little flour; so serve them up. Garnish your dish with horse
radish and shalots.

26. _To make artificial_ VENISON _of_ MUTTON.

Take a large shoulder of mutton, or a middling fore quarter, bone it,
lay it in an earthen dish, put upon it a pint of claret, and let it lie
all night; when you put it into your pasty-pan or dish, pour on the
claret that it lay in, with a little water and butter; before you put
it into your pasty-pan, season it with pepper and salt; when you make
the pasty lie no paste in the bottom of the dish.

27. _How to brown Ragoo a_ BREAST _of_ VEAL.

Take a breast of veal, cut off both the ends, and half roast it; then
put it into a stew-pan, with a quart of brown gravy, a spoonful of
mushroom-powder, a blade or two of mace, and lemon-peel; so let it stew
over a slow fire whilst your veal is enough; then put in two or three
shred mushrooms or oysters, two or three spoonfuls of white wine;
thicken up your sauce with flour and butter; you may lay round your
veal some stew'd morels and truffles; if you have none, some pallets
stew'd in gravy, with artichoke-bottoms cut in quarters, dipt in eggs
and fry'd, and some forc'd-meat-balls; you may fry the sweet-bread cut
in pieces, and lay over the veal, or fry'd oysters; when you fry your
oysters you must dip them in egg and flour mixed. Garnish your dish
with lemon and pickles.

28. _A Herico of a_ BREAST _of_ VEAL, French _Way_.

Take a breast of veal, half roast it, then put it into a stew-pan, with
three pints of brown gravy; season your veal with nutmeg, pepper and
salt; when your veal is stew'd enough, you may put in a pint of green
peas boil'd. Take six middling cucumbers, pare and cut them in quarters
long way, also two cabbage-lettices, and stew them in brown gravy; so
lay them round your veal when you dish it up, with a few
forc'd-meat-balls and some slices of bacon. Garnish your dish with
pickles, mushrooms, oysters and lemons.

29. _To roll a_ BREAST _of_ VEAL.

Take a breast of veal, and bone it, season it with nutmeg, pepper and
salt, rub it over with the yolk of an egg, and strew it over with sweet
herbs shred small, and some slices of bacon, cut thin to lie upon it,
roll it up very tight, bind it with coarse inkle, put it into an
earthen dish with a little water, and lay it upon some lumps of butter;
strew a little seasoning on the outside of your veal,