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Dean of York’s Italian Veal Collops
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
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
Nutrition per serving
410Calories
11 gProtein
36 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein11 g
Carbohydrates36 g
Fiber1.4 g
Sugars1.3 g
Total Fat36 g
Saturated Fat13 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol192 mg
Sodium57 mg
Potassium213 mg
Calcium62 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus182 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate21 mcg
Choline74 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 4 servings.
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
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