Veal Collops

Ingredients

• a cold roast fillet
• a little hot butter
• teaspoon of Purity Flour

Method

1. 1

   Cut the collops in neat slices about an inch thick and 2 inches wide.

2. 2

   Flatten them with a potato masher, toss in a frying-pan with hot butter until brown on both sides.

3. 3

   Stir in the flour after taking up the collops.

4. 4

   Serve them at once, very hot.

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 66. The excerpt below is the record exactly as published.

Veal collops are prepared from a cold roast fillet or any cold meat. Cut these collops in neat slices \ an inch thick and about 2 inches wide. Flatten them with the potato masher, after freeing them from ^istle and fat, and toss them in a frying-pan in a little hot butter till brown on both sides. Stir in a P ■ 8 • O Hes4red n n A Birriite«n PURITY ore Bread and Better Bread FUQUR teaspoon of Puniy Flour

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