Scollops and Baas

Ingredients

• some slices of cold meat
• some parsley
• the bread crumbs
• also pepper and salt
• 2 ozs. of butter
• an egg beaten up

Method

1. 1

   Cut some slices of cold meat about y inch thick; chop up some parsley and mix with the bread crumbs, also pepper and salt.

2. 2

   Now brush the slices of meat over with an egg beaten up, and dip each piece in the seasoned bread crumbs.

3. 3

   Fry in 2 ozs. of butter, lard, or dripping, 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.