Scotch 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 (10)

for the collops

veal in thin bits, about three inches over, and rather round ↝ Veal, ground, raw [Lamb, Veal, and Game Products]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
the yelk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for the sauce

half a pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a little bit of butter rubbed into a little flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a yelk of an egg ↝ Egg, yolk only, raw [Eggs and omelets]
two large spoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a bit of salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (9)

Cut veal in thin bits, about three inches over, and rather round.
Beat the veal with a rolling pin.
Grate a little nutmeg over the veal.
Dip the veal in the yelk of an egg.
Fry the veal in a little butter until of a fine brown.
Pour the frying butter from the veal.
Have ready warm, to pour upon the veal, half a pint of gravy.
Prepare the sauce: rub a little butter into a little flour, add a yelk of an egg, two large spoonfuls of cream, and a bit of salt.
Do not boil the sauce, but stir it until of a fine thickness to serve with the collops.

Original Text

Scotch Collops.

Cut veal in thin bits, about three inches over, and rather round: beat with a rolling pin: grate a little nutmeg over them: dip in the yelk of an egg, and fry them in a little butter, of a fine brown: pour it from them; and have ready warm, to pour upon them, half a pint of gravy, a little bit of butter rubbed into a little flour, to which put a yelk of an egg, two large spoonfuls of cream, and a bit of salt. Do not boil the sauce, but stir it until of a fine thickness to serve with the collops.

Notes

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