TAKE a leg of veal, and cut your collops pretty thick, five or six inches long and three inches broad, rub them over with the yolk of an egg, put pepper and salt, and grate a little nutmeg on them, and a little shred parsley; lay them on an earthen dish, and set them before the fire, baste them with butter, and let them be a fine brown, then turn them on the other side, and rub them as above, baste and brown it the same way; when they are thoroughly enough, make a good brown gravy with truffles and morels, dish up your collops, lay truffles and morels and