brown; when they are fried put them into a stew-pan with a little
gravy, two or three spoonfuls of white wine, two spoonfuls of
oyster-pickle if you have it, and a little lemon-peel; then shake them
over a stove in a stew-pan, but don't let them boil over much, it only
hardens your collops; take the fat part of your veal, stuff it with
forc'd-meat, and boil it; when it is boiled lay it in the middle of
your dish with the collops; lay about your collops slices of crisp
bacon, and forc'd-meat-balls. Garnish your dish with slices of lemon
and oysters, or mushrooms.

33. _To make_ VEAL CUTLETS.

Take a neck of veal, cut it in joints, and flatten them with a bill;
cut off the ends of the bones, and lard the thick part of the cutlets
with four or five bits of bacon; season it with nutmeg, pepper and
salt; strew over them a few bread crumbs, and sweet herbs shred fine;
first dip the cutlets in egg to make the crumbs stick, then broil them
before the fire, put to them a little brown gravy sauce, so serve it
up. Garnish your dish with lemon.

34. VEAL CUTLETS _another Way_.

Take a neck of veal, cut it in joints, and flat them as before, and cut
off the ends of the long bones; season them with a little pepper, salt
and nutmeg, broil them on a gridiron, over a slow fire; when they are
enough, serve them up with brown gravy sauce and forc'd-meat-balls.
Garnish your dish with lemon.

35. VEAL CUTLETS _another Way_.

Take a neck of veal and cut it in slices, flatten them as before, and
cut off the ends of the long bones; season the cutlets with pepper and
salt, and dridge over them some flour; fry them in butter over a quick
fire; when they are enough put from them the fat they were fried in,
and put to them a little small gravy, a spoonful of catchup, a spoonful
of white wine or juice of lemon, and grate in some nutmeg; thicken them
with flour and butter, so serve them up. Garnish your dish as before.

36. _To Collar a_ CALF'S HEAD _to eat hot_.

Take a large fat head, and lay it in water to take out the blood; boil
it whilst the bones will come out; season it with nutmeg, pepper and
salt; then wrap it up round with a large lump of forc'd-meat made of
veal; after which wrap it up tight in a veal kell before it is cold,
and take great care that you don't let the head break in two pieces;
then bind it up with a coarse inkle, lay it upon an earthen dish,
dridge it over with flour, and lay over it a little butter, wi