Indian Veal Collops

Ingredients

• a smaU cupful of grated Vread-crumbs
• a dessert-spoonful, or rather more, of curry-powder
• two pounds of veal from the fillet
• the yolk of egg
• plenty of butter
• flour
• the juice (strained) of a lemon

Method

1. 1

   Mix bread-crumbs with curry-powder, pepper, and salt.

2. 2

   Cut veal into collops, beat them, and smear with egg yolk.

3. 3

   Cover with bread-crumbs and fry in butter.

4. 4

   Make a sauce with more butter, curry-powder, gravy, and thicken with flour.

5. 5

   Add lemon juice and serve around the collops.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 745. The excerpt below is the record exactly as published.

Indian Veal Collops. — Mix a smaU cupful of grated Vread-crumbs with a dessert- spoonful, or rather more, of curry-powder, pepper, and salt. Gut two pounds of veal from the fiUet, and make coUops of a round shape, ING ( 329 ) IBI about three inches across. Beat them well, and smear them with the yolk of egg. Cover the collops with the bread-crumbs and curry-powdcr. They should be thickly incrusted with crumbs, and wiU require to be again saturated with the egg-yolk. Dip them into it this time, and jKiwder well with the Ijread-crumbs. Fry in plenty of butter, and make a sauce with more butter, a little curry-powder, and some good gravy. Thicken with Hour, and add the juice (strained) of a lemon. Boil, and serve round the collops. Time, twenty minutes to fry. Probable cost, 3s. Sufficient for an entree. Ingoldsby Christmas Pudding.— Take of stoned raisins, well-washed currants, and finely-shred suet, each one pound; of flour

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