Veal Collops, Scotch - No. 2

Ingredients

• Fry the collops as above.
• Dissolve a slice of fresh butter.
• mix a tablespoonful of flour smoothly with it.
• add as much stock made from bones.
• put in also an anchovy.
• half a dozen button mushrooms chopped small.
• add a little salt.
• and white pepper.
• a pinch of grated nutmeg.

Method

1. 1

   Fry collops, lift onto a hot dish.

2. 2

   Dissolve butter, mix with flour, add stock to make a cream consistency, add anchovy and mushrooms.

3. 3

   Simmer, season, and serve over collops with gravy.

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, 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 in the saucepan, and as it melts mix a table- spoonful of flour smoothly with it. Stir it for two or three minutes, then add gradually as much stock made from bones as wiU make the sauce of the consistency of cream. Put in also an anchovy and haH a dozen button mushrooms chopped small. Let the sauce simmer for ten minutes, then add a little salt and white pepper, a pinch of grated nutmeg

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