The accomplisht cook: or, The art & mystery of cookery

capers, and gravy, or gravy, and samphire, cut an inch long. 9. Chopped parsley and vinegar. 10. Salt, pepper, and juyce of oranges. 11. Strained prunes, wine, and sugar. 12. White-wine, gravy, large mace, and butter thickned with two or three yolks of eggs. _Oyster Sauce._ 13. Oyster-liquor and gravy boil'd together, with eggs and verjuyce to thicken it, then juyce of orange, and slices of lemon over all. 14. Onions chipped with sweet herbs, vinegar, gravy and salt boil'd together. _To roast Veal divers ways with many excellent farsings, Puddings and Sauces, both in the French, Italian, and English fashion._ _To make a Pudding in a Breast of Veal._ Open the lower end with a sharp knife close between the skin and the ribs, leave hold enough of the flesh on both sides, that you may put in your hand between the ribs, and the skin; then make a pudding of grated white bread, two or three yolks of eggs, a little cream, clean washt currans pick't and dried, rose-water, cloves, and mace fine beaten, a little saffron, salt, beef-suet minced fine, some slic't dates and sugar; mingle all together, and stuff the breast with it, make the pudding pretty stiff, and prick on the sweetbread wrapped in the caul, spit it and roast it; then make sauce with some claret-wine, grated nutmeg, vinegar, butter, and two or three slices of orange, and boil it up, _&c._ _To roast a Breast of Veal otherways._ Parboil it, and lard it with small lard all over, or the one half with lard; and the other with lemon-peel, sage-leaves, or any kind of sweet herbs; spit it and roast it, and baste it with sweet butter, and being roasted, bread it with grated bread, flower, and salt; make sauce with gravy, juyce of oranges, and slic't lemons laid on it. _Or thus._ Make stuffing or farsing with a little minced veal, and some tyme minced, lard, or fat bacon, a few cloves and mace beaten, salt, and two or three yolks of eggs; mingle them all together, and fill the breast, scuer