Scollops and Baas

Ingredients

• 2 ozs. of butter
• an egg beaten up
• bread crumbs
• pepper
• salt

Method

1. 1

   Cut slices of cold meat about 1 inch thick.

2. 2

   Chop parsley and mix with bread crumbs, pepper, and salt.

3. 3

   Brush meat slices with beaten egg and dip in seasoned bread crumbs.

4. 4

   Fry in butter and serve with a poached egg on each scollop.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 12. The excerpt below is the record exactly as published.

Scollops an£> Baas. Cut some slices of cold meat about y inch thick ; chop up some parsley and mix with the bread crumbs, also pepper and salt. Now brush the slices of meat over with an egg beaten up, and dip each piece in the seasoned bread crumbs. Fry in 2 ozs. of butter

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