Scotch Collops.
CUT your collops off the thick part of a leg of veal,
about the size and thickness of a crown piece, and put a
piece of butter browned into your frying-pan, then lay
in your collops, and fry them over a quick fire. Shake
and turn them, and keep them on a fine froth. When
they are of a nice light brown take them out, put them
into a pot, and let them before the fire to keep warm.
Then put cold butter again into your pan, and fry the
collops as before. When they are done and properly
brown, pour the liquor from them into stew-pan, and
add to it half a pint of gravy, half a lemon, an anchovy,
half an ounce of morels, a large spoonful of browning,
the same of catchup, two spoonfuls of lemon-pickle, and
season to your taste with salt and thyme pepper. Thicken
it with butter and flour, let it boil five or six minutes,
and then put in your collops, and shake them over the fire,