MY LADY DIANA PORTER’S SCOTCH COLLOPS

Cut a leg or two of Mutton into thin slices, which beat very well.  Put them to fry over a very quick fire in a pan first glased over, with no more Butter melted in it, then just to besmear a little all the bottom of the Pan.  Turn them in due time.  There must never be but one row in the pan, nor any slice lying upon another; but every one immediate to the pan.  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.  When they are enough, take half a pint of White wine, four yolks of Eggs, a quarter of a pound of butter (or more) a good spoonful of Thyme, Sweet-Marjoram and Parsley (more Parsley then of the others) all minced small; a Porrenger full of gravy.  When all these are well incorporated together over the fire, and well beaten, pour it into the pan to the rest, and turn it continually up and down over the fire, till all be well incorporated.  Then throw away the Onion and first sprigs of Herbs, squeese Orange to it, and so serve it up hot.

If instead of a Fricacee, you will make un estuvee de veau, stew or boil simpringly your slices of Veal in White-wine and water, ana, with a good lump of Butter, seasoning it with Pepper and Salt and Onions.  When it is enough, put to it store of yolks of Eggs beaten with Verjuyce, or White-wine and Vinegar, and some Nutmeg (and gravy if you will) and some Herbs as in the Fricacee; and stir all very well over the fire till the sauce be well lie together.

A TANSY

Take three pints of Cream, fourteen New-laid-eggs (seven whites put away) one pint of juyce of Spinage, six or seven spoonfuls of juyce of Tansy, a Nutmeg (or two) sliced small, half a pound of Sugar, and a little Salt.  Beat all these well together, then fryit in a pan with no more Butter then is necessary.  When it is enough, serve it up with juyce of Orange or slices of Limon upon it.