Other forcing of Veal

Method

Mince the veal and cut the lard like dice, and put to it, with some minced Pennyroyall, sweet marjoram, winter savory, nutmeg, a little cammomile, pepper, salt, ginger, cinamon, sugar, and work all together; then fill it into beef guts of some three inches long, and stew them in a pipkin with claret wine, large mace, capers and marrow; being finely stewed, serve them on fine carved sippets, slic’d lemon and barberries, and run them over with beaten butter and scraped sugar.

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