Minced Collops. — Fresh meat chopped very fine and put
into a pan in which a piece of suet has been allowed to
melt to a brown gravy. Let the whole stew gently for
about ten minutes, turning the meat occasionally; then
cover the meat with boiling water (not cold), and let it stew
for an hour longer, adding salt and pepper just before dishing.
Garnish with hard-boiled eggs and bits of brown toast.
Hashed Venison. — The meat should be cut in slices.
Have ready some good, well-flavoured gravy ; place in the
stew-pan a little butter and flour, and simmer and stir till
brown ; add to this the gravy strained, and a little Harvey
280 OUR VIANDS
sauce or port wine. Let the venison be placed in the
gravy only long enough to be thoroughly hot, as if boiled :t
will be spoiled.
Meat Omelette. — A very small piece of cold steak will
make, with 3 eggs, a meat omelette which will be sufficient
for four persons. The meat must be carefully trimmed of
all stringy portions, and chopped very fine. Crumb a slice
of bread into a teacup, and fill it with milk. Beat the
yolks and whites of the eggs separately ; add to the yolks
the soaked crumbs, then the whites ; season the meat well
with salt and pepper; put a good lump of butter in the
pan, and fry a light brown as with other omelettes.
Ham and Potatoes. — Beat the yolks of 2 eggs into a
little melted butter (about 2 oz.), cut some thin slices of
cooked ham, dip them in it ; butter a dish or pan, and lay
in it a layer of cold boiled and sliced potatoes, sprinkle
them with pepper and salt, then put a layer of the pieces of
ham, another of potatoes, and so on till the dish be full,
finishing with the potatoes. Pour over this \ pint of
cream ; stand the dish in the oven and bake quickly.
Poached Eggs (French). — Put into a saucepan some
minced ham, butter, a little stock, the juice of a lemon,
and bind all with a little flour; add salt and pepper to
taste; when the mixture is on the boil, and just before
serving, break the eggs into it, taking care not to break the
yolks. Serve on buttered toast.
Cock-a-Leekie. — Take an old cock and a gallon of good
stock ; a good bunch or two of leeks cut into lengths of
about i inch; simmer the fowl and half the leeks in the
stock gently for half an hour, then add the rest of the leeks
and simmer for three or four hours. Skim and season to
RECIPES, OLD AND NEW 281
taste. Take out the fowl, carve it in joints, placing them
in the tureen, then pour the soup — which should be quite
thick of leeks — over, and serve. When possible, make
your cock-a-leekie ot an old grouse or blackcock.
Our viands
1893Page 141
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Minced Collops. — Fresh meat chopped very fine and put
into a pan in which a piece of suet has been allowed to
melt to a brown gravy. Let the whole stew gently for
about ten minutes, turning the meat occasionally; then
cover the meat with boiling water (not cold), and let it stew
for an hour longer, adding salt and pepper just before dishing.
Garnish with hard-boiled eggs and bits of brown toast.
Hashed Venison. — The meat should be cut in slices.
Have ready some good, well-flavoured gravy ; place in the
stew-pan a little butter and flour, and simmer and stir till
brown ; add to this the gravy strained, and a little Harvey
280 OUR VIANDS
sauce or port wine. Let the venison be placed in the
gravy only long enough to be thoroughly hot, as if boiled :t
will be spoiled.
Meat Omelette. — A very small piece of cold steak will
make, with 3 eggs, a meat omelette which will be sufficient
for four persons. The meat must be carefully trimmed of
all stringy portions, and chopped very fine. Crumb a slice
of bread into a teacup, and fill it with milk. Beat the
yolks and whites of the eggs separately ; add to the yolks
the soaked crumbs, then the whites ; season the meat well
with salt and pepper; put a good lump of butter in the
pan, and fry a light brown as with other omelettes.
Ham and Potatoes. — Beat the yolks of 2 eggs into a
little melted butter (about 2 oz.), cut some thin slices of
cooked ham, dip them in it ; butter a dish or pan, and lay
in it a layer of cold boiled and sliced potatoes, sprinkle
them with pepper and salt, then put a layer of the pieces of
ham, another of potatoes, and so on till the dish be full,
finishing with the potatoes. Pour over this \ pint of
cream ; stand the dish in the oven and bake quickly.
Poached Eggs (French). — Put into a saucepan some
minced ham, butter, a little stock, the juice of a lemon,
and bind all with a little flour; add salt and pepper to
taste; when the mixture is on the boil, and just before
serving, break the eggs into it, taking care not to break the
yolks. Serve on buttered toast.
Cock-a-Leekie. — Take an old cock and a gallon of good
stock ; a good bunch or two of leeks cut into lengths of
about i inch; simmer the fowl and half the leeks in the
stock gently for half an hour, then add the rest of the leeks
and simmer for three or four hours. Skim and season to
RECIPES, OLD AND NEW 281
taste. Take out the fowl, carve it in joints, placing them
in the tureen, then pour the soup — which should be quite
thick of leeks — over, and serve. When possible, make
your cock-a-leekie ot an old grouse or blackcock.