Collops, Scotch, White

Ingredients

• two pounds of veal
• a cupful of cream
• a glass of sherry
• a lump of butter rolled in flour
• in bacon-fat if it can be had

Method

1. 1

   Prepare veal as in the last recipe.

2. 2

   Fry in bacon-fat or butter until browned, then place in a stewpan, cover with stock, thicken with flour, and add cream and sherry.

3. 3

   Simmer gently for twenty minutes, then serve with gravy.

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 403. The excerpt below is the record exactly as published.

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 ; boil the sauce once more, pour it over the meat, and COL ( l-'5*-i ) CON serve. Prolxiblc cost, Gd., exclusive of the cold meat. SutKcient, two pounds for five persons. CoUops, Scotch, White.— Prepare the veal as in tlie last recipe. Fry it in bacon-fat if it can bo had, if not, in butter, lard, or good dripping. When lightly browTied, put it into a stewiwii, cover it with good real stock, thicken this with a lump of butter rolled in fieur, and add a cupful of cream and a glass of sherry

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