Scotch Collops (No. 517)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
for gravy
optional additions
Instructions (15)
  1. Cut the veal into pieces about as big as a crown-piece, similar to cutlets.
  2. Flour the veal pieces well.
  3. Fry the veal pieces in fresh butter until lightly browned.
  4. Transfer the fried veal to a stew-pan.
  5. Dredge the veal with flour.
  6. Add enough boiling water to cover the veal.
  7. Pour the water into the stew-pan gradually while shaking it.
  8. Set the stew-pan on the fire and bring to a boil.
  9. Skim off any scum that rises to the surface.
  10. Add one onion and one blade of mace.
  11. Simmer very gently for three-quarters of an hour.
  12. Remove the veal from the stew-pan and place on a dish.
  13. Strain the gravy through a sieve over the veal.
Optional Additions
  1. Lemon-juice and peel, wine, and catchup may be added.
  2. Add curry powder (No. 455) to make curry collops.
Original Text
Scotch Collops.—(No. 517*.) The veal must be cut the same as for cutlets, in pieces about as big as a crown-piece; flour them well, and fry them of a light brown in fresh butter; lay them in a stew-pan; dredge them over with flour, and then put in as much boiling water as will well cover the veal; pour this in by degrees, shaking the stew-pan, and set it on the fire; when it comes to a boil, take off the scum, put in one onion, a blade of mace, and let it simmer very gently for three quarters of an hour; lay them on a dish, and pour the gravy through a sieve over them. N.B. Lemon-juice and peel, wine, catchup, &c., are sometimes added; add curry powder, No. 455, and you have curry collops.
Notes
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