• 4 escalopes of veal
• ¼ lb. (120 g.) forcemeat

This is a much grander dish than the preceding one and intended for feasts and great dinners. The recipe comes from an eighteenth-century Scottish manuscript. A whole fillet of veal was cut into escalopes and, for the ragout, a dozen veal kidneys and 2 sweetbreads were used.

The quantities given serve 4, and the dish is memorable.