Scotch Veal Collops

Ingredients

• two cutlets from the best part of the round
• salt
• pepper
• equal parts of lard and butter
• two spoonfuls of flour
• water

Method

1. 1

   Pound cutlets thin, cut into round shapes, skewer each.

2. 2

   Roll in flour, season, and brown in lard and butter.

3. 3

   Remove to saucepan with bones and stringy pieces.

4. 4

   Make sauce same as for cutlets, simmer for 30 minutes, and serve with vegetables.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 46. The excerpt below is the record exactly as published.

two spoonfuls of flour and two cups boiling water. Salt and pepper to taste, strain over the cutlets in saucepan and cook slowly for thirty or forty minutes. The simmering burner on gas stove does the work fine. Scotch Veal Collops. Use two cutlets from the best part of the round; pound as thin as possible, and with scissors cut into round shape, having each collop about the size of a small butter pat, putting a small wooden skewer into each one. Roll in flour, and season with salt and pepper, and brown in equal parts of lard and butter. Remove to saucepan in which you have placed the little bones and all small, stringy pieces unfit to form into collops, using care to stand the collop with skewer pointing up. Make sauce same as for the cutlets, and simmer for thirty minutes, or until tender. Serve round a potato wall, with skewers all pointing up. Fill the center of VK\U 101 the potatoes with asparagus tips, first lining the center of the wall with curled French lettuce. If you prefer it, you can use peas instead of the asparagus. This is a beautiful dish, and makes a company luncheon with the addition of a nice salad of any kind you like. Breaded Veal Chops. You can use loin or rib chop as you choose. Wipe, season with salt and pepper, dip in flour, then in egg and into fine bread crumbs, and fry in hot fat until well browned on both sides. Place the chops on hot platter with Spanish rissotto in center of dish. A very pretty garnish is to lay each chop in leaf of curled lettuce in a circle on a chop-dish. Every house should be the possessor of a chop-dish, as they add much to the service. With the rissotto the chops will need no sauce. Loin of Veal a la Jardiniere. Use four or five pounds of loin of veal. Wipe well and season with salt and pepper. Brown veal in one- third cup of butter in stewpan, turning to get all sides well browned, being careful not to let it burn, which it Avill do very readily if care is not used. Add one and a half cups of hot water

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