, fine spinage, sorrel, savory, and
sweet marjoram chopped with some onions, put them to your meat, and
give it a walm, with some grated bread amongst them; then dish them
on carved sippets, blow off the fat on the broth, and broth it, lay
a lemon on it and beaten butter, and stew it thus whole.

_To dress or force a Leg of Veal a singular good way,
in the newest Mode._

Take a leg of veal, take out the meat, and leave the skin and the
shape of the leg whole together, mince the meat that came out of the
leg with some beef-suet or lard, and some sweet herbs minced; then
season it with pepper, nutmeg, ginger, and cloves, all being fine
beaten, with some salt, a clove or two of garlick, three or four
yolks of hard eggs in quarters, pine-apple seed, two or three raw
eggs, also pistaches, chesnuts, & some quarters of boil'd artichocks
bottoms, fill the leg and sowe it up, boil it in a pipkin with two
gallons of fair water and some white wine; being scumm'd and almost
boil'd, take up some broth into a dish or pipkin, and put to it some
chesnuts, pistaches, pine-apple-seed, some large mace, marrow, and
artichocks bottoms boil'd and cut into quarters, stew all the
foresaid well together; then have some fried tost of manchet or
rowls finely carved. The leg being well boil'd, (dainty and tender)
dish it on French bread, fry some toast of it, and sippets round
about it, broth it, and put on it marrow, and your other materials,
a slic't lemon, and lemon peel, and run it over with beaten butter.

Thicken the broth sometimes with almond paste strained with some of
the broth, or for variety, yolks of eggs and saffron strained with
some of the broth, or saffron only. One may add sometimes some of
the minced meat made up into balls, and stewed amongst the broth,
_&c._

_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,