Scotch Collops

Ingredients

• slices from a fillet of mutton, or veal
• Sprinkle with flour
• brown them with butter
• cover with gravy, weak broth, or water
• add lemon juice
• ketchup
• mace
• pepper
• salt

Method

1. 1

   Sprinkle slices of mutton or veal with flour and brown them in butter.

2. 2

   Place in a stew-pan, cover with gravy, weak broth, or water, and simmer gently for 10 to 12 minutes.

3. 3

   Add lemon juice, ketchup, mace, pepper, and salt.

4. 4

   Thicken the sauce with flour and pour over the collops, garnishing with curled slices of ham or bacon.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 444. The excerpt below is the record exactly as published.

SCOTCH COLLOPS. Cut veal into thin bits about 3 inches over, and rather round ; beat with a rolling- pin, and grate a little nutmeg over them, dip into the yolk of an egg ; and fry them in a little butter of a fine brown ; pour the buffer off ; and have ready warm to pour upon them half a pint of gravy, a little bit of butter rubbed into a little flour, a yolk of egg, 2 large spoonfuls of cream, and a bit of salt. Don’t boil the sauce but stir it till of a fine thickness to serve with the collops. SCOTCH COLLOPS. Cut slices from a fillet of mutton, or veal Sprinkle with flour, and brown them with butter in the frying-pan. Place in the stew-pan, and cover with gravy, weak broth, or water ; simmer gently 10 or 12 minutes, then add lemon juice, ketchup, mace, pepper

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