BONE your veal, and beat it a little, then
rub it over with the yolk of an egg, strew
over it a little beaten mace, nutmeg, pepper, and
salt, a large handful of parsley chopped small,
with a few sprigs of sweet marjoram, a little le-
mon peel cut exceeding fine, one anchovy wash-
ed, boned, and chopped very small, and mixed
with a few bread crumbs, then roll it up very
tight, bind it hard with a fillet, and wrap it in
a clean cloth, then boil it two hours and a half
in soft water, when it is enough, hang it up by
one end, and make a pickle for it: to one pint
of salt and water put half a pint of vinegar,
when you send it to the table cut a slice off one
end: garnish with pickles and parsley.