Veal Scallops, Fried
From Cassell's dictionary of cookery, 1892
Serves 3
Time, eight to ten minutes to fry the scallops.
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 2166. The excerpt below is the record exactly as published.
Veal Scallops, Fried. — Take about two pounds of veal from the tiUet. Trim away the fat, gristle, and skin, and cut it into rounds half an inch thick and the size of a crown piece. Flatten these with the cutlet-bat, and season with a little pepper and salt. Butter the frying-pan thickly, put in the scallops side by side, and fry till they are brightly browned on both sides. Take them up, and keep them hot in the oven till the sauce is readj'. Dredge a table- spoonful of flour into the fat in the frying-pan, stir for a minute, and moisten the paste with three-quarters of a pint of stock. Let it boil, and pour into it the gravy which has come from the scallops. Stii- into the sauce a table-spoon- ful of chopped parsley. Take it from the fire, dissolve a slice of fresh butter in it
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.