Cut the leanest part of a Leg of Veal, in thin Slices, and beat them with the Back of a Knife, as you would do _Scots_ Collups; then season the Cutlets with Cloves, Pepper beaten fine to powder, some Pepper and Salt, with some Nutmeg grated, a little dry'd sweet Marjoram powder'd, or some sweet Basil. Lay this Mixture pretty thick upon them, and roll them up with a little Piece of fat Bacon, in the middle; then lay in your Paste to the Dish, and over the Bottom strew a little Pepper, Salt, and Nutmeg, with some Balls of farced Meat, with bits of Butter, placed here and there. Put in then your rolls of Veal, with some Cocks-Combs blanched, a quarter of a Pint of Mushroom Buttons pickled, some Slices of Lemon, with half a Pint of White Wine, and about a Pint of Water; then close your Pye, and when it is baked, serve it hot. _N.B._ Before you close it, put some bits of Butter on the top of your Rolls of Meat. To make Farced Meat, for the foregoing _Florentine._ From the same. Take the Lean of a Leg of Veal, chop it small, and beat it well in a Marble Mortar, with as much Fat of the Kidney of Veal; and then put some Pepper, Salt, Cloves, Nutmeg, Powder of dry'd sweet Marjoram, and some Mushrooms, chopt as you please; then add as many Eggs, beaten as you think proper, with some grated Bread, to make it into a Paste, and roll this Mixture into Balls. Some instead of the Kidney-Fat of Veal, will chop the same quantity of fat Bacon. To make a Tart of white _Beet-Cards._ From the same. Take some white Beet-Cards, (or Leaves) as much Spinach-Leaves, and the same quantity of _French_ Sorrel, which has a round Leaf. Chop these small, or if you beat them all together in a Marble Mortar, it is better; then strain out the Juice, and put it amongst the same proportion, or quantity, of the same Herbs, fresh cut, that is, put the Liquor to as many Herbs as you cut before, and shred them; then add to them about five Ounces of good Sugar, and you may put as much Currans. Mix these well, and bake them; then pour over it, while it is hot, some Cream that has been boil'd thick, and serve it hot: but if you use raw Cream, from the Dairy, you must mix it with the Ingredients, and then strew fine powder'd Sugar over it, but serve it hot, let it be which way you will. To make a Preserve of _Quinces,_ white in _Jelly._ From the same.