Veal Collops

Ingredients

• the fillet of Veal
• two ounces of butter
• the yolks of three eggs
• half a pint of cream
• squeeze in a lemon
• seasoned with salt
• seasoned with white pepper
• a little mace

Method

1. 1

   Cut the fleshy part of the Veal into small collops as thin as shavings.

2. 2

   Beat them well with a rolling-pin.

3. 3

   Melt butter in a stewpan, fry the collops for one minute only over a quick fire.

4. 4

   Clean off the remaining butter, add collops with veal stock, salt, white pepper, and mace.

5. 5

   Beat eggs and cream together, add to the collops, squeeze in lemon, and serve.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 125. The excerpt below is the record exactly as published.

Veal Collops. — ( Family Recipe from the Cook at Woodhouse’s Coffee House.) — Take the fillet of Veal, cut off all stringy parts, cut the fleshy part into small collops as thin as shavings, using a very sharp knife, and beat them well with a rolling-pin. Melt two ounces of butter in a stewpan, put in the Collops a few at a time, and fry them for one minute only, over a quick fire. If the Collops fry longer they will be hard. When all are fried clean off the butter which is left in the pan, and put the Collops in with enough good veal stock, seasoned with salt and white pepper and a little mace. Take the yolks of three eggs, a little butter, half a pint of cream, and beat them well together, shake them over the fire, taking care they do not break or curdle. Take the Collops off the fire, add the eggs and cream, squeeze in a lemon

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