English Housewifry: Exemplified in above Four Hundred and Fifty Receipts Giving Directions for most Parts of Cookery

gravy-sauce: lay about your veal the sweet-bread fry'd, some forc'd-meat-balls, a little crisp bacon, and a few fry'd oysters if you have any; so serve it up. Garnish your dish with pickles and lemon. 30. _A stew'd_ BREAST _of_ VEAL. Take the fattest and whitest breast of veal you can get, cut off both ends and boil them for a little gravy; take the veal and raise up the thin part, make a forc'd-meat of the sweet-bread boil'd, a few bread-crumbs, a little beef-suet, two eggs, pepper and salt, a spoonful or two of cream, and a little nutmeg, mix'd all together; so stuff the veal, skewer the skin close down, dridge it over with flour, tie it up in a cloth, and boil it in milk and water about an hour. For the sauce take a little gravy, about a jill of oysters, a few mushrooms shred, a little lemon shred fine, and a little juice of lemon; so thicken it up with flour and butter; when you dish it up pour the same over it; lay over it a sweet-bread or two cut in slices and fry'd, and fry'd oysters. Garnish your dish with lemon, pickles and mushrooms. This is proper for a top dish either at noon or night. 31. _To stew a_ FILLET _of_ VEAL. Take a leg of the best whye veal, cut off the dug and the knuckle, cut the rest into two fillets, and take the fat part and cut it in pieces the thickness of your finger; you must stuff the veal with the fat; make the hole with a penknife, draw it thro' and skewer it round; season it with pepper, salt, nutmeg, and shred parsley; then put it into your stew-pan, with half a pound of butter, (without water) and set it on your stove; let it boil very slow and cover it close up, turning it very often; it will take about two hours in stewing; when it is enough pour the gravy from it, take off the fat, put into the gravy a pint of oysters and a