Hacke or chop your veal colops and grate nutmeg over it then heat in
your frying white wine butter Anchovese and Shallot and capers with
your meat still shaking your pan as the liquor may thicken then when
your meat is fryed enough from being raw (for if to long it will make
it hard) then take more white wine nutmeg and the yolks of 3 eggs and
beat them into your pan and shake all very well together and So Serve
it in you may mince your capers if you please and rabits or chickens
eat well so.