Breast of Veal boil'd.
TAke a good midling Breast of Veal that is white and fat, bone it and beat it well, then wash it dry: after this put to it a handful of sweet Herbs, Parsley, and a little Sage minced small with a few Cloves,
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TAke a good midling Breast of Veal that is white and fat, bone it and beat it well, then wash it dry: after this put to it a handful of sweet Herbs, Parsley, and a little Sage minced small with a few Cloves,
••ace and Nutmeg beaten, mixing there∣••ith a little Salt. Do not forget to wash ••ver the inside of your Veal with the yolks ••f Eggs, and strow your Herbs all over, ••hen over that lay some slices of Bacon cut ••hin, dipt in the yolks of Eggs; having so ••one, rowl it up in a Coller, and bind it ••ard with pretty broad Filleting: When it •••• enough, cut the Coller into nine or ten ••ieces, laying on every piece some Bacon; ••ish it on Sippets, and let your lair be Gra∣••y and strong Broth, sliced Nutmeg, all ••eaten up thick with drawn Butter, and ••wo yolks of Eggs; run these over your ••eat: let your Dish be garnished with ••lices of Bacon fryed in the yolks of Eggs.