My Grandmother's Veal Collops
From The "Queen" cookery books: Entrees, 1901
Garnish with tiny rolls of broiled ham.
Presented as published in 1901. 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 The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 52. The excerpt below is the record exactly as published.
My Grandmother's Veal Collops. — “ Slice a piece of veal down thinly, and stamp out these slices into rounds the size of a five-shilling piece ; melt a piece of butter the size of four eggs (sic) without allowing it to brown, then lay in the collops, and keep them well stirred with a wooden spoon, taking care to keep them white ; add a little pepper, salt, and very finely minced shallot, and thicken the sauce by stirring in a little flour cooked to a smooth paste in butter, &c. Let this simmer gently to cook the flour. It must not boil, however, or the veal will harden. Have ready fried and drained some rounds of bread, a size smaller than the collops, and lay these in the pan with the meat, &c. Toss it all together over the fire squeezing the juice of half a lemon
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