Collops, Scotch

Ingredients

• two pounds of veal
• a table-spoonful of mushroom ketchup
• a glass of claret
• the juice of a lemon
• two or three grains of cayenne

Method

1. 1

   Cut veal into pieces, season with salt, pepper, and mace.

2. 2

   Fry in butter until browned, then place in a stewpan, dredge with flour, and cover with stock.

3. 3

   Simmer for three-quarters of an hour.

4. 4

   Serve with gravy made from the stock, lemon juice, mushroom ketchup, claret, and cayenne.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 402. The excerpt below is the record exactly as published.

a table-spoonful of mushroom ketchup. Probable cost. Is. Id. per poimd. Sufficient, two pounds for four persons. Collops, Savoury (to imitate Game).— Prepare collops as in the recipe for Beef Col- lops. After they are browned, put them into a saucepan, cover them with good gravy, season rather lightly with salt and pepper, and add a httle pounded mace. Thicken the gravy by putting with it a lump of butter rolled in flour, and simmer the collops gently for three-quarters of an hour. Before ser\'ing, take out the meat, put it on a hot dish, and pom- a table-spoonful of muslrroom ketchup and a wine-glass of port to the gravy. Let it boil, then pour it over the meat. Send red currant jelly to table with the meat. Probable cost. Is. id. per pound. Sufficient, two pounds for fom- persons. Collops, Scotch. —Cold meat as well fresh meat may be used for collops. Cut some pieces from the fillet of veal about two inches wide and half an inch thick, and sprinkle over them some salt, white pepper, and poimdedmace. Fry them in some hot butter or lard till they are lightly browned, then lay thtm in a stew- pan, dredge some flour thickly over them, and add as much good stock as will cover the veal. Put it on the fire, bring it to a boil, skim care- fully, and simmer it gently for three-quarters of an hour. Take out the veal, lay it on a hot dish, add to the gravy the juice of a lemon, a table- spoonful of mushroom ketchup, a glass of claret, and two or three grains of cayenne

Cook this with the app: pantry check, scaling, and the assistant.