Veal Collops Made with Fresh Meat - No. 2

Ingredients

• Cut the collops as before.
• Rub them quickly over with a freshly-cut shallot.
• sprinkle a little salt
• sprinkle a little pepper
• sprinkle a little grated nutmeg
• Dip them in egg
• and bread-crumb.
• pour over them as much stock as will cover them.
• add a small roll of lemon-rind
• a blade of mace
• half a dozen peppercorns
• and an onion

Method

1. 1

   Cut the collops as before, rub with shallot, sprinkle with salt, pepper, and nutmeg.

2. 2

   Dip in egg and bread-crumbs, fry in hot fat until browned.

3. 3

   Drain and place in a saucepan, cover with stock, add lemon-rind, mace, peppercorns, and onion.

4. 4

   Simmer gently until done, strain gravy over and serve.

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, and pour it round the veal in the dish. Serve very hot. Time to fry the veal, about twenty minutes. No. 2. Cut the coUops as before. Rub them quickly over with a freshly- cut shallot, and sprinkle a little salt, pepper, and grated nutmeg upon them. Dip them in egg and bread-crumb, or in flour, and fry them in hot fat till they are lightly and equally browned on both sides. Drain them, and put them in a saucepan, pour over them as much stock as will cover them, add a small roll of lemon-rind, a blade of mace, half a dozen pep- percorns, and an onion, and let them simmer gently tiU done enough. Put them on a hot dish, strain the gravy upon them, and serve. Time to simmer the veal, half an hour. No. 3. Divide the veal into slices as before, and take an equal number of thin rashers of bacon of the same shape and size. Lay the bacon on the veal, cover with a thin layer of veal force- meat, sprinkle a little cayenne upon this, and roU up the collops tightly. Skewer each one firmly, dip them in egg and bread-crumbs

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