nut-freesoy-freefish-freeshellfish-free
Veal Collops, Scotch Fashion
From The household gas cookery book, 1900
Serves 3
Serve with a highly seasoned brown sauce.
Presented as published in 1900. 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 The household gas cookery book (1900) by Helen Edden, page 45. The excerpt below is the record exactly as published.
Veal Collops, Scotch Fashion.— Cut the veal into nice round collops about half an inch thick, and beat them with a cutlet bat, sprinkle over them some salt and pepper, and dip them in egg and breadcrumbs. Put into a stewpan a little fresh butter, and when it has melted put in the collops and fry until a nice brown colour, put on a very hot dish with a few rashers of bacon and slices of lemon
Cook this with the app: pantry check, scaling, and the assistant.