Veal Collops with Oysters and Sweetbreads

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Cut large collops off a fillet of veal, and hack them well with the back of a knife.
  2. Spread very thinly force-meat over each collop.
  3. Roll them up.
  4. Either toast or bake them.
  5. Make a ragoo of oysters and sweetbreads cut in square bits, a few mushrooms and morels.
  6. Lay the ragoo in the dish with the rolls of veal.
  7. Put nice brown gravy into the dish.
  8. Send them up hot, with force-meat balls round them.
  9. Garnish with lemon.
Original Text
CUT some large collops off a fillet of veal, and hack them well with the back of a knife. Spread very thinly force-meat over each, then roll them up, and either toast or bake them. Make a ragoo of oysters and sweetbreads cut in square bits, a few mushrooms and morels, and lay them in the dish with the rolls of veal. Put nice brown gravy into the dish, and send them up hot, with force-meat balls round them. Garnish with lemon.
Notes
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