White Scotch Collops

Ingredients

• Half a pint of strong veal broth
• Butter
• A gill of cream
• Flour
• Two blades of mace
• Forcemeat balls
• Nutmeg
• Oysters or mushrooms

Method

1. 1

   Cut your veal into collops the size of a crown piece and not much thicker.

2. 2

   Butter the bottom of the pan, and lay each piece in separately, having shaken a little flour over the butter; add the mace and a little grated nutmeg, and toss it over the fire till it is very white; then add the broth and cream, toss the whole, and, when simmered enough, let them just boil; add a little lemon juice, forcemeat balls, oysters or mushrooms.

3. 3

   If necessary, thicken the sauce with the yolk of an egg, but do not let it boil afterwards.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 20. The excerpt below is the record exactly as published.

WHITE SCOTCH COLLOPS Ingredients Veal. Half a pint of strong veal broth. Butter. A gill of cream. Flour. Lemon juice. Two blades of mace. Forcemeat balls. Nutmeg. Oysters or mushrooms

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