Scotch Collops

Ingredients

• One pound of Veal
• One Apple
• One Anchovy
• One Onion
• One Mushroom
• One ounce of Butter
• One pound of Spinach

Method

1. 1

   Cut the meat into slices about the size of a five shilling piece and dip into flour.

2. 2

   Put the butter in a stewpan, add the sliced onion, peeled and chopped apple and a little finely chopped parsley.

3. 3

   Place the meat on top of these ingredients, cover the pan with a lid and simmer until tender.

4. 4

   Arrange a pyramid of cooked spinach on a dish and dish the collops seasoned with pepper and salt round the spinach.

5. 5

   Thicken the gravy if necessary, pour over the spinach and send to table with halved lemons.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 22. The excerpt below is the record exactly as published.

SCOTCH COLLOPS ingredients : One pound of Veal One Apple One Anchovy One Onion One Mushroom One ounce of Butter One pound of Spinach

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