Cut a neck of veal into ſteaks, flatten them with a rolling-pin, ſeaſon them with ſalt, pepper, cloves and mace, lard them with bacon, lemon-peel, and thyme, dip them in the yolks of eggs, make a ſheet of ſtrong cap-paper up at the four corners in form of a dripping-pan; pin up the corners, butter the paper and alſo the gridiron, and let it ever the fire of charcoal; put in your meat, let it do leiſurely, keep it baſting and turning to keep in the gravy; and when it is enough, have ready half a pint of ſtrong gravy, ſeaſon it high, put in muſhrooms and pickles, force-meat balls dipped in the yolks of eggs, oyſters ſtewed and fried, lay the round at the top of your diſh, and then ſerve it up. If for a brown ragoo, put in red wine. If for a white one, put in white wine, with yolks of eggs beat up with two or three ſpoonfuls of cream.