VEAL COLLOPS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 15 min Total: 15 min
Yield
5.0 – 6.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
VEAL COLLOPS
GRAVY
Instructions (10)
  1. Cut the veal into long thin collops, flatten them, and lay on each a piece of thin bacon of the same size.
  2. Have ready some forcemeat, made by recipe No. 417, which spread over the bacon.
  3. Sprinkle over all a little cayenne.
  4. Roll them up tightly, and do not let them be more than 2 inches long.
  5. Skewer each one firmly.
  6. Egg and bread crumb them.
  7. Fry them a nice brown in a little butter, turning them occasionally, and shaking the pan about.
  8. When done, place them on a dish before the fire.
  9. Put a small piece of butter in the pan, dredge in a little flour, add 1/4 pint of water, 2 tablespoonfuls of lemon-juice, a seasoning of salt, pepper, and pounded mace.
  10. Let the whole boil up, and pour it over the collops.
Original Text
VEAL COLLOPS (an Entree). 879. INGREDIENTS.—About 2 lbs. of the prime part of the leg of veal, a few slices of bacon, forcemeat No. 417, cayenne to taste, egg and bread crumbs, gravy. Mode.—Cut the veal into long thin collops, flatten them, and lay on each a piece of thin bacon of the same size; have ready some forcemeat, made by recipe No. 417, which spread over the bacon, sprinkle over all a little cayenne, roll them up tightly, and do not let them be more than 2 inches long. Skewer each one firmly, egg and bread crumb them, and fry them a nice brown in a little butter, turning them occasionally, and shaking the pan about. When done, place them on a dish before the fire; put a small piece of butter in the pan, dredge in a little flour, add 1/4 pint of water, 2 tablespoonfuls of lemon-juice, a seasoning of salt, pepper, and pounded mace; let the whole boil up, and pour it over the collops. Time.—From 10 to 15 minutes. Average cost, 10d. per lb. Sufficient for 5 or 6 persons. Seasonable from March to October.
Notes
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