Veal Collops Made with Fresh Meat - No. 1

Ingredients

• Veal collops should be taken from the shoulder or the fillet.
• dredge them well with flour
• Take as many rashers of bacon a quarter of an inch thick as there are slices of veal.
• dissolve a small slice of butter
• add salt and pepper
• add salt and pepper

Method

1. 1

   Cut the meat in slices half an inch thick, three inches long, and two broad.

2. 2

   Flatten them with a cutlet-bat, and dredge them well with flour.

3. 3

   Fry the bacon in a saute-pan, take it up, and fry the veal in the fat from the bacon until nicely browned on both sides.

4. 4

   Place it on a dish, arrange the bacon around it, pour out the fat, dissolve butter in it, mix with flour, moisten with stock or water, let it boil till smooth, and pour it around the veal.

5. 5

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2115. The excerpt below is the record exactly as published.

Veal Collops Made with Fresh Meat. — No. 1. Veal collops should be taken from the shoulder or the fiUet. Cut the meat in slices half an inch thick, three inches long, and two broad. Flatten them with a cutlet- bat, and dredge them well with flour. Take as many rashers of bacon a quarter of an inch thick as there are slices of veal. Fry these in VEA 1038 ) VEA a saute-pan. Take them up, put them on a dish, and fry the veal in the fat which has come from the bacon. When it is nicely browned on both sides, place it neatly on a dish, and arrange the bacon round it. Pour the fat out of the pan, and dissolve a small slice of butter in it. Mix a little flour smoothly with this, and moisten graduallj' with a little stock or water. Let it boil till smooth, add salt and pepper

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