TAKE a very ſharp knife, and nicely take out all the bones, but take great care you do not cut the meat through; pick all the fat and meat off the bones, then graze some ſmall over the inſide of the veal, a very little beaten mace, a little pepper and salt, a few sweet herbs shred ſmall, some parſley, a little lemon-peel shred ſmall, a few crumbs of bread and the bits of fat picked off the bones; roll it up tight, stick some skewers in to hold it together; as you do a clower, that it stand upright in the dish; tie a packthread acroſs it to hold it together, spit it, then roll the caul all round it, and roast it. An hour and a quarter will do it. When it has been about an hour, at the fire take off the caul, dredge it with flour, baſte it well with fresh butter, and let it be of a fine brown. For sauce take two penny-worth of gravy beef, cut it and hack it well, then flour it, fry it a little brown, then pour three or four-part two parts full of water, put in an onion, a bundle of sweet herbs, a little crust of bread toasted, two or three blades of mace, four cloves, some whole pepper, and the veal. Cover it close, and let it stew till it is quite rich and thick; then strain it, boil it up with some truffles and morels, a few mushrooms, spoonful of catchup, two or three bottoms of artichokes, if you have them; add a little salt, just enough to season the gravy, take the packthread off the veal, and set it upright in the dish; cut the skewers-heads into form, and boil it up. If a fine brown with a few force-meat-balls fried; lay these round in the dish, and pour in the sauce. Garnish the dish with lemon, and send it to table.