Veal Collops, Minced

Ingredients

• Take the remains of cold dressed veal.
• mix half a pound of lean ham or tongue.
• season with a pinch of cayenne.
• half a small nutmeg grated.
• half a teaspoonful of white pepper.
• half a teaspoonful of mixed mustard.
• the grated rind and strained juice of a small lemon.
• a few drops of anchovy.
• moisten the mixture with a slice of fresh butter clarified.
• and a spoonful or two of strong stock.

Method

1. 1

   Mince the veal and mix with ham or tongue.

2. 2

   Season with cayenne, nutmeg, white pepper, mustard, lemon rind and juice, and anchovy.

3. 3

   Moisten with clarified butter and stock to form a stiff paste.

4. 4

   Shape into collops, brush with clarified butter, dredge with flour, dip in egg and bread-crumbs, and bake until browned.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2116. The excerpt below is the record exactly as published.

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,

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