CUT steaks half an inch thick, and six inches long, out of the thick part of a leg of veal, lard them with small cardoons, and dust them with flour, put them before the fire to broil a fine brown, then put them into a large tossing-pan, with a quart of good gravy, and let it stew half an hour, then put in two tea-spoonfuls of lemon pickle, a meat spoonful of walnut catch-up, the same of browning, a slice of lemon, a little anchovy and Chyan, a few morels and truffles; when your fricandos are tender, take them up, and thicken your gravy with flour and butter, strain it, place your fricandos in the dish, pour your gravy on them: garnish with lemons and barberries. You may lay round them forcemeat balls fried, or forcemeat rolled in veal caul, and yolks of eggs boiled hard.