...up. of veal a la Piedmontoife. . TAKE a fhóulder of veal, cut off the (kin that it may hang atone end, then lard the meat with bacon and ham, and feafon it with pepper, fait, mace, fweet-herbs, parfley and • ' lemon-peel j cover it again with the íkin, flew it with gravy, ""*...

...enough, diih it up. A Sbenlder of P~cal a la Plemonloifc. TAKE a fhoulder of veal, cut oft" the Ikin that it may hang at one end, then lard the meat with...herbs, parfley and lemon-peel ; cover it again with the Ikin, Hew it with gravy, and when it is juft tender take it up ; then take forrel, fome lettuce chopped...

...enough, itliili it up. A Shoulder of Veal a la Piedmontoife. TAKE a fhoulder of veal, cut off the fkin that it may hang at one end, then lard the meat with...parfley, and lemon-peel ; cover it again with the fkin, ftew it with gravy, and when it is juft tender take it up; then take forrel, fome lettuce chopped filiall,...

...of Veal a la Piedmontofe. HAVING cut the fkin off a moulder of veal fo that it may hang at one end, lard the meat with bacon and ham, and feafon it with...again with the fkin, -flew it with gravy, and when it is juft tender enough take it up. Then take fome forrel, fome lettuce chopped fmall, and flew them...

...orange cut in quarters. Shoulder of Veal a-la-Picdmontoise. CUT the skin of a shoulder of veal, so that it may hang at one end ; then lard the meat with bacon or ham, and season it with pepper, salt, mace, sweet herbs, parsley, and lemon-peel. Cover it again...

...orange cut-in quarters. Shoulder of Veal a-la-Piedmontoise. CUT the skin of a shoulder of veal, so that it may hang at one end : then lard the meat with "bacon or ham, and season it with pepper, salt, mace, sweet herbs, parsley, and lemon-peel. Cover it again...