CUT them off the thick part of a leg of veal, the size and thickness of a crown piece, put a lump of butter into a tossing pan, and set it over a slow fire, or it will discolour your collops; before the pan is hot lay the collops in, and keep turning them over till you see the butter is turned to thick white gravy; put your collops and gravy in a pot, and set them upon the hearth, to keep warm, put cold butter again into your pan every time you fill it, and fry them as above, and so continue till you have finished; when you have fried them, pour your gravy from them into your pan, with a tea-spoonful of lemon pickle, mushroom catchup, caper liquor, beaten mace, Chyan pepper, and salt, thicken with flour and butter, when it has boiled five minutes, put in the yolks of two eggs well beat and mixed, with a tea-cupful of rich cream; keep shaking your pan over the fire till your gravy looks of a fine thickness, then put in your collops, and shake them; when they are quite hot, put them on your dish, with forcemeat balls, strew over them pickled mushrooms:—garnish with barberries and kidney-beans.