Take a breast of veal lard it pretty thick with great lards then brown
it very well in a frying pan put it into a stew pan with some of the
butter it was fry’d in flower it and let it fry there a little then put
in gravie or strong broth almost to cover it & let it stew till tis
tender then season it with pepper, salt, mace nutmeg Sweet herbs, an
onion put in 2 or 3 Sweet breads slicet some pallats 6 yolks of eggs
put in juice of lemon or verjuice a quarter of a pound of butter dish
it on toast and pour the sauce over it.