897. VEAL AND HAM SCOLLOPS, WITH ITALIAN SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (14)
  1. Procure about 1 lb. of veal, either from the leg, the chump-end of the loin, or best end of the neck.
  2. Cut the veal into round or oval scollops.
  3. Season the veal scollops with pepper and salt.
  4. Place the seasoned veal scollops in a saucepan with some clarified butter.
  5. Prepare an equal number of similarly-cut scollops of ham.
  6. The ham scollops may either be put with the veal scollops or separately.
  7. Fry the veal and ham scollops until nicely brown.
  8. Pour off the grease from the pan.
  9. Add the brown Italian sauce (No. 12) and some button-mushrooms to the pan.
  10. Simmer the whole mixture together for three minutes.
  11. Dish up the scollops alternately, placing a scollop of veal with the ham.
  12. Fill the centre of the dish with the mushrooms.
  13. Pour the sauce around the entrée.
  14. Serve.
Original Text
897. VEAL AND HAM SCOLLOPS, WITH ITALIAN SAUCE. PROCURE about 1 lb. of veal, either from the leg, the chump-end of the loin, or best end of the neck; cut this into round or oval scollops, season with pepper and salt, and place them in a saucepan with some clarified butter: an equal number of similarly-cut scollops of ham may either be put with these, or separately. Fry the veal and ham scollops nicely brown, pour off the grease, add the brown Italian sauce (No. 12) and some button-mushrooms; simmer the whole together for three minutes, dish them up alternately placing a scollop of veal with the ham; fill the centre with the mushrooms, pour the sauce round the entrée, and serve.
Notes
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