HALF roast it, then take out the bones, and put the meat into a stewpan, with a quart of veal gravy, an ounce of morels, and the same quantity of truffles. When the meat has stewed till it is tender, and just before you thicken the gravy, put in a few oysters, some pickled mushrooms, and pickled cucumbers, all cut in small square pieces, and the yolks of four eggs boiled hard.— In the mean time, cut your sweet-bread into pieces, and fry it of a light brown. When the veal is properly stewed, dish it up, and pour the gravy hot upon it. Lay your sweet-bread, morels, truffles, and eggs round it, and garnish with pickled barberries.—In placing this dish on the table, if the company is large, and the provisional entertainment designed to be set out in taste, if for supper, it must be placed at the bottom of the table, but if for dinner, either at the top or on one side.

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Half roast the meat, then take out the bones.
  2. Put the meat into a stewpan with veal gravy, morels, and truffles.
  3. Stew the meat until tender.
  4. Just before thickening the gravy, add oysters, pickled mushrooms, and pickled cucumbers (cut into small square pieces).
  5. Add the yolks of four hard-boiled eggs.
  6. Cut the sweet-bread into pieces and fry it until light brown.
  7. When the veal is properly stewed, dish it up.
  8. Pour the hot gravy over the veal.
  9. Arrange the sweet-bread, morels, truffles, and eggs around the veal.
  10. Garnish with pickled barberries.
Original Text
HALF roast it, then take out the bones, and put the meat into a stewpan, with a quart of veal gravy, an ounce of morels, and the same quantity of truffles. When the meat has stewed till it is tender, and just before you thicken the gravy, put in a few oysters, some pickled mushrooms, and pickled cucumbers, all cut in small square pieces, and the yolks of four eggs boiled hard.— In the mean time, cut your sweet-bread into pieces, and fry it of a light brown. When the veal is properly stewed, dish it up, and pour the gravy hot upon it. Lay your sweet-bread, morels, truffles, and eggs round it, and garnish with pickled barberries.—In placing this dish on the table, if the company is large, and the provisional entertainment designed to be set out in taste, if for supper, it must be placed at the bottom of the table, but if for dinner, either at the top or on one side.
Notes
—