Ingredients
leg of veal
bacon
290ml/½ pint ale, boiling
sweet herbs, chopped small
butter
flour
2 anchovies
2 egg, yolks only
a little nutmeg
pepper
lemon
Method
Take a leg of veal, cut it very thin, lard it with bacon, then take 290ml/½ pint of ale boiling, and pour over it till the blood is out, then pour the ale into a basin; take a few chopped herbs chopped small, strew them over the veal, and fry it in butter, flour it till enough, then pour into a dish, and pour the butter away, toast little thin pieces of bacon and lay round, pour the ale into the stew-pan with two anchovies, then beat up the yolks of two eggs and stir in, with a little nutmeg, some pepper, and a piece of butter, shake all together till thick, then pour it into the dish. Garnish with lemon.
