Savoury Collops of Veal

Ingredients

• Cut a Leg of Veal into thin Collops
• yolks of four eggs
• whites of two very well beaten
• a little small shreded Thyme
• boiling Butter
• seasoned with Salt
• seasoned with Spice
• juyce of Orange at last squeesed upon them

Method

1. 1

   Cut a Leg of Veal into thin Collops, and beat them well with the back of a Knife.

2. 2

   Then lay them in soak a good half hour in the yolks of four eggs, and the whites of two very well beaten, and a little small shreded Thyme mingled with it; then lay them in the Frying-pan, wherein is boiling Butter, and pour upon them the rest of the Eggs, that the Collops have not Imbibed, and fry them very well, turning them in due time.

3. 3

   Then pour away all the Butter, and make them a Sauce of Gravy seasoned with Salt and Spice, and juyce of Orange at last squeesed upon them.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 99. The excerpt below is the record exactly as published.

SAVOURY COLLOPS OF VEAL Cut a Leg of Veal into thin Collops, and beat them well with the back of a Knife. Then lay them in soak a good half hour in the yolks of four eggs, and the whites of two very well beaten, and a little small shreded Thyme mingled with it ; then lay them in the Frying-pan, wherein is boiling Butter, and pour upon them the rest of the Eggs, that the Collops have not Imbibed, and carry with them, and fry them very well, turning them in due time. Then pour away all the Butter, and'make them a Sauce of Gravy seasoned with Salt and Spice, and juyce of Orange at last squeesed upon them

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