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

it up with a prick or scuer, then make little puddings of the same stuff you stuffed the breast, and having spitted the breast, prick upon it those little puddings, as also the sweetbreads, roast all together, and baste them with good sweet butter, being finely roasted, make sauce with juyce of oranges and lemons. _To roast a Loyn of Veal._ Spit it and lay it to the fire, baste it with sweet butter, then set a dish under it with some vinegar, two or three sage-leaves, and two or three tops of rosemary and tyme; let the gravy drop on them, and when the veal is finely roasted, give the herbs and gravy a warm or two on the fire, and serve it under the veal. _Another Sauce for a Loin of Veal._ All manner of sweet herbs minced very small, the yolks of two or three hard eggs minced very small, and boil them together with a few currans, a little grated bread, beaten cinamon, sugar, and a whole clove or two, dish the veal on this sauce, with two or three slices of an orange. _To roast Olives on a Leg of Veal._ Cut a leg of veal into thin slices, and hack them with the back of a knife; then strew on them a little salt, grated nutmeg, sweet herbs finely minced, and the yolks of some herd eggs minced also, grated bread, a little beef-suet minced, currans, and sugar, mingle all together, and strew it on the olives, then roul it up in little rouls, spit them and roul the caul of veal about them, roast them and baste them in sweet butter; being roasted, make sauce with some of the stuffing, verjuyce, the gravy that drops from them, and some sugar, and serve the olives on it. _To roast a Leg or Fillet of Veal._ Take it and stuff it with beef-suet, seasoned with nutmeg, salt, and the yolks of two or three raw eggs, mix them with suet, stuff it and roast it; then make sauce with the gravy that dripped from it,