When they
are fryed enough, lay them in a hot dish covered, over a Chafing-dish, and
pour upon them the Gravy that run out of them into the Pan. Then lay
another row of slices in the Pan to fry as before; and when they are
enough, put them into the dish to the other. When you have enough, by such
repetitions, or by doing them in two or three pans, all at a time; take a
Porrenger full of Gravy of Mutton, and put into it a piece of Butter as
much a Wall-nut, and a quartered Onion if you will (or rub the dish
afterwards with Garlike) and Pepper and Salt, and let this boil to be very
hot; then throw away the Onion, and pour this into the dish upon the
slices, and let them stew a little together; then squeese an Orange upon
it, and serve it up.
A FRICACEE OF VEAL
Cut a leg of Veal into thin slices, and beat them; or the like with
Chicken, which must be flead off their skin. Put about half a pint of water
or flesh-broth to them in a frying-pan, and some Thyme, and Sweet-marjoram,
and an Onion or two quartered, and boil them till they be tender, having
seasoned them with Salt, and about twenty Corns of whole white Pepper, and
four or five Cloves.
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