A savory Dish of Veal.
CUT some large collops from a leg of veal, spread
them on a dresser, hack them with the back of a knife,
and dip them into the yolks of eggs. Season them with
cloves, mace, nutmeg, and pepper, beaten fine. Make
force-meat with some of your veal, beef suet, oysters
chopped, sweet-herbs shred fine, and the aforesaid spices.
Strew all these over your collops, roll and tie them up,
put them on skewers, tie them to a spit, and roast them.
To the rest of your force-meat, add a raw egg or two, roll