Cassell's dictionary of cookery

a saute-pan. Take them up, put them on a dish, and fry the veal in the fat which has come from the bacon. When it is nicely browned on both sides, place it neatly on a dish, and arrange the bacon round it. Pour the fat out of the pan, and dissolve a small slice of butter in it. Mix a little flour smoothly with this, and moisten gradually with a little stock or water. Let it boil till smooth, add salt and pepper, and pour it round the veal in the dish. Serve very hot. Time to fry the veal, about twenty minutes. No. 2. Cut the coUops as before. Rub them quickly over with a freshlycut shallot, and sprinkle a little salt, pepper, and grated nutmeg upon them. Dip them in egg and bread-crumb, or in flour, and fry them in hot fat till they are lightly and equally browned on both sides. Drain them, and put them in a saucepan, pour over them as much stock as will cover them, add a small roll of lemon-rind, a blade of mace, half a dozen peppercorns, and an onion, and let them simmer gently till done enough. Put them on a hot dish, strain the gravy upon them, and serve. Time to simmer the veal, half an hour. No. 3. Divide the veal into slices as before, and take an equal number of thin rashers of bacon of the same shape and size. Lay the bacon on the veal, cover with a thin layer of veal forcemeat, sprinkle a little cayenne upon this, and roll up the collops tightly. Skewer each one firmly, dip them in egg and bread-crumbs, or flour them weU, and fry them in hot fat till they are equally and lightly browned. Put them on a hot dish before the fire. Pour off the fat in which they were fried, and dissolve a slice of fresh butter in the pan. Mix a little flour smoothly with it, and add as much stock or water as will make the sauce of the consistency of cream, together with a little salt, pepper, and pounded mace for seasoning, and a little lemon-juice. Pour the sauce over the meat, and serve very hot. Time to fry the collops, about twenty minutes. Probable cost, veal, Is. per pound. Veal Collops, Minced (made with cold meat) . — Take the remains of cold dressed veal. With a pound and a haH of veal, freed from skin and gristle, mix half a pound of lean ham or tongue. Cut the meat into small pieces, mince finely, and season with a pinch of cayenne, half a small nutmeg grated, half a tea-spoonful of white pepper, half a tea-spoonful of mixed mustard, the grated rind and strained juice of a small lemon, and a few drops of anchovy. Moisten the mixture with a slice of fresh butter clarified, and a spoonful or two of strong stock, and let it form a stiff paste. Make this into neat round coUops, brush each one with clarified butter, dredge flour upon it, then dip it in egg and seasoned bread-crumbs : repeat this operation twice. Put the collops in a baking-dish. Place a small piece of butter upon each, and bake in a quick oven. When lightly browned, serve them in a circle on a hot dish with cold tartar sauce in the centre (see Tartar Sauce). Time to bake the collops, a quarter of an hour. Veal Collops, Scotch.— No. i. Cut the veal into small round coUops half an inch thick