Veal Collops

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
collops
forcemeat
binding and frying
sauce
Instructions (9)
  1. Cut long thin collops from the veal.
  2. Beat the collops well.
  3. Lay a piece of thin bacon, the same size as the collop, on top of each collop.
  4. Spread forcemeat on the bacon, seasoned high with garlic and cayenne.
  5. Roll the collops up tightly, about the size of two fingers and not more than two or three inches long.
  6. Fasten each roll with a very small skewer.
  7. Rub egg over the rolled collops.
  8. Fry the collops until they are a fine brown.
  9. Pour a rich brown gravy over the fried collops.
Original Text
Veal Collops. Cut long thin collops: beat them well, and lay on them a bit of thin bacon the same size; and spread forcemeat on that, seasoned high, with the addition of a little garlick, and Cayenne. Roll them up tight, about the size of two fingers, but not more than two or three inches long. Put a very small skewer to fasten each firm. Rub egg over them, and fry of a fine brown, and pour over them a rich brown gravy.
Notes
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