Veal Collops Made with Fresh Meat - No. 3
From Cassell's dictionary of cookery, 1892
Serves 3
Time to fry the collops is about twenty minutes.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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, or flour them weU, and fry them in hot fat till they are equally and Ughtly browned. Put them on a hot dish before the fire. Pour off the fat in which they were fried, and dissolve a slice of fresh butter in the pan. Mix a little flour smoothly with it, and add as much stock or water as will make the sauce of the con- sistency of cream, together with a little salt, pepper, and pounded mace for seasoning, and a little lemon-juice. Pour the sauce over the meat, and serve very hot. Time to fry the collops, about twenty minutes. Probable cost, veal, Is. per pound. Veal Collops, Minced (made with cold meat) . — Take the remains of cold dressed veal. With a pound and a haH of veal, freed from skin and gristle, mix half a pound of lean ham or tongue. Cut the meat into small pieces, mince finely, and season with a pinch of cayenne, half a small nutmeg grated, half a tea-spoonful of white pepper, half a tea-spoon- ful of mixed mustard, the grated rind and strained juice of a small lemon, and a few drops of anchovy. Moisten the mixture with a slice of fresh butter clarified, and a spoonful or two of strong stock, and let it form a stiff paste. Make this into neat round coUops, brush each one with clarified butter, dredge flour upon it, then dip it in egg and seasoned bread-crumbs : repeat this operation twice. Put the collops in a baking-dish. Place a small piece ot outter upon each, and bake in a quicli: oven. ^Vhen lightly browned, serve them in a circle on a hot dish with cold tartar sauce in the centre (see Tartar Sauce). Time to bake the collops, a quarter of an hour. Veal Collops, Scotch.— No. i. Cut the veal into small round coUops half an inch thick and about three inches across. Beat them with a cutlet-bat to flatten them, and sprinkle upon them salt, white pepper, and grated nutmeg, or if preferred dip them in egg and seasoned bread-crumbs. Dissolve a slice of fresh butter in a saucepan over a gentle fire. Pry the col- lops in this tin they are equally and lightly browned. Drain them, lift them into a hot dish, and pour over them a little good brown sauce seasoned rather highly, and flavoured with lemon- juice. Serve very hot with thin slices of bacon round the dish. Time to fry the collops, about four minutes. No. 2. Fry the collops as above. Lift them upon a hot dish before the fire. Dissolve a slice of fresh butter
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Cook this with the app: pantry check, scaling, and the assistant.