_Mode_.--Have the veal cut from the best end of the neck; dredge it with
flour, and put it down to a bright clear fire; keep it well basted; dish
it, pour over it some melted butter, and garnish the dish with fried
forcemeat balls; send to table with a cut lemon. The scrag may be boiled
or stewed in various ways, with rice, onion-sauce, or parsley and
butter.
_Time_.--About 2 hours. _Average cost_, 8d. per lb.
_Sufficient_.--4 or 5 lbs. for 5 or 6 persons.
_Seasonable_ from March to October.
VEAL OLIVE PIE (Cold Meat Cookery).