Collops dressed quick

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 (12)
Instructions (11)
  1. Cut the collops as thin as paper, with a very sharp knife, and in small bits.
  2. Throw the skin and any odd bits of the veal into a little water, with a dust of pepper and salt.
  3. Set the water, skin, and veal bits on the fire while you beat the collops.
  4. Dip the collops in a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, having first wetted them in egg.
  5. Put a bit of butter into a frying pan.
  6. Give the collops a very quick fry (two minutes on both sides).
  7. Put the collops into a hot dish before the fire.
  8. Strain and thicken the gravy.
  9. Give the gravy a boil in the fryingpan.
  10. Pour the gravy over the collops.
  11. Add a little catsup to the gravy if desired.
Original Text
Collops dressed quick. Cut them as thin as paper, with a very sharp knife, and in small bits. Throw the skin, and any 45odd bits of the veal into a little water, with a dust of pepper and salt: set them on the fire while you beat the collops, and dip them in a seasoning of herbs, bread, pepper, salt, and a scrape of nutmeg, having first wetted them in egg; then put a bit of butter into a frying pan, and give the collops a very quick fry; for as they are so thin, two minutes will do them on both sides. Put them into a hot dish before the fire, then strain and thicken the gravy. Give a boil in the fryingpan, and pour over the collops. A little catsup is an improvement.
Notes
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