Veal Collops, Scotch - No. 1

Ingredients

• Cut the veal into small round collops half an inch thick.
• sprinkle upon them salt.
• white pepper.
• and grated nutmeg.
• Dissolve a slice of fresh butter.
• pour over them a little good brown sauce.

Method

1. 1

   Cut veal into collops, flatten with a cutlet-bat, sprinkle with salt, pepper, and nutmeg.

2. 2

   Fry in butter until browned, drain, and serve with brown sauce and bacon.

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 2116. The excerpt below is the record exactly as published.

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

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