My Grandmother's Veal Collops

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Slice a piece of veal thinly, and stamp out these slices into rounds the size of a five-shilling piece.
  2. Melt a piece of butter the size of four eggs without allowing it to brown.
  3. Lay in the collops and keep them well stirred with a wooden spoon, taking care to keep them white.
  4. Add a little pepper, salt, and very finely minced shallot.
  5. Thicken the sauce by stirring in a little flour cooked to a smooth paste in butter.
  6. Let this simmer gently to cook the flour. It must not boil, however, or the veal will harden.
  7. Have ready fried and drained some rounds of bread, a size smaller than the collops.
  8. Lay these rounds of bread in the pan with the meat.
  9. Toss it all together over the fire.
  10. Squeeze the juice of half a lemon over it.
  11. Serve very hot garnished with tiny rolls of broiled ham.
Original Text · last edited 4 days ago
My Grandmother's Veal Collops.—“Slice a piece of veal down thinly, and stamp out these slices into rounds the size of a five-shilling piece; melt a piece of butter the size of four eggs (sic) without allowing it to brown, then lay in the collops, and keep them well stirred with a wooden spoon, taking care to keep them white; add a little pepper, salt, and very finely minced shallot, and thicken the sauce by stirring in a little flour cooked to a smooth paste in butter, &c. Let this simmer gently to cook the flour. It must not boil, however, or the veal will harden. Have ready fried and drained some rounds of bread, a size smaller than the collops, and lay these in the pan with the meat, &c. Toss it all together over the fire squeezing the juice of half a lemon over it, and serve very hot garnished with tiny rolls of broiled ham.”
Notes
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