Dean of York’s Frieatelles
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 125. The excerpt below is the record exactly as published.
asoned with salt and white pepper and a little mace. Take the yolks of three eggs, a little butter, half a pint of cream, and beat them well together, shake them over the fire, taking care they do not break or curdle. Take the Collops off the fire, add the eggs and cream, squeeze in a lemon and serve. Forcemeat balls can be added, boiled, not fried. Dean of York’s Italian Veal Collops.— Cut the Collops from the leg of Veal very thin and narrow and without the least fat or skin. Put two ounces or more of butter in a stewpan, with chopped parsley and shallot, season with pepper and salt, and fry for from six to ten minutes. Have ready macaroni boiled thoroughly in good Veal broth. Make a white sauce with cream DEAN OF YORK’S ITALIAN VEAL COLLOPS 187 and the yolks of two eggs. Add the macaroni to the Veal Collops, off the fire, and then add the sauce. Stir all together and serve immediately. [Sir William Cockburn, Bart. : Dean of York, 1832-1858.] Dean of York’s Frieatelles. — (. Family Recipe.) — Take four pounds of the lean of fillet of Veal, and two pounds of the fat of the udder. Chop well, mix them very well together with the tops and bottoms of two rolls soaked in milk, and four or five eggs. Season with pepper and salt, add the squeeze of a lemon, and just fry them enough to harden them in two ounces of butter. Put strong veal broth
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