CUT your veal into steaks, and flatten them with a rolling-pin; then season them with salt, pepper, cloves, and mace; lard them with bacon stewed with lemon-peel and thyme, and dip them in the yolks of eggs. Having done this, make up a sheet of strong cap-paper at the four corners in the shape of a dripping-pan, butter it all over, as also the gridiron, and set over a charcoal fire, put in your meat, and let it do leisurely; keep turning it often, and baste it well in order to keep in the gravy. When it is enough, have ready half a pint of strong gravy, season it high, and put into it mushrooms and pickles, forcemeat balls dipped in the yolks of eggs, oysters stewed, and fried, to lay round, and at the top of your dish, and then serve it up.—If for a white ragoo, put in a gill of white wine, with the yolks of two eggs beat up with two or three spoonfuls of cream; but if a brown ragoo, put in red wine.