Scotch Collops, White

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 7 min Total: 7 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (14)

The remains of cold roast veal
1/2 teaspoonful of grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
2 blades of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
cayenne and salt to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
cayenne and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/4 pint of water ↝ Water, tap [Tap water]
1 teaspoonful of anchovy sauce
1 tablespoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
1 teaspoonful of lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1 tablespoonful of mushroom ketchup ↝ Ketchup [Tomato-based condiments]
3 tablespoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
1 tablespoonful of sherry

Instructions (5)

Cut the veal into thin slices about 3 inches in width; hack them with a knife, and grate on them the nutmeg, mace, cayenne, and salt, and fry them in a little butter.
Dish them, and make a gravy in the pan by putting in the remaining ingredients.
Give one boil, and pour it over the collops; garnish with lemon and slices of toasted bacon, rolled.
Forcemeat balls may be added to this dish.
If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk.

Original Text

SCOTCH COLLOPS, WHITE (Cold Meat Cookery).

871. INGREDIENTS.—The remains of cold roast veal, 1/2 teaspoonful of grated nutmeg, 2 blades of pounded mace, cayenne and salt to taste, a little butter, 1 dessertspoonful of flour, 1/4 pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon-juice, 1 teaspoonful of lemon-peel, 1 tablespoonful of mushroom ketchup, 3 tablespoonfuls of cream, 1 tablespoonful of sherry.

Mode.—Cut the veal into thin slices about 3 inches in width; hack them with a knife, and grate on them the nutmeg, mace, cayenne, and salt, and fry them in a little butter. Dish them, and make a gravy in the pan by putting in the remaining ingredients. Give one boil, and pour it over the collops; garnish with lemon and slices of toasted bacon, rolled. Forcemeat balls may be added to this dish. If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk.

Time.—About 5 or 7 minutes.

Seasonable from May to October.

COOKING COLLOPS.—Dean Ramsay, who tells us, in his "Reminiscences of Scottish Life and Character," a number of famous stories of the strong-headed, warm-hearted, and plain-spoken old dames of the north, gives, amongst them, the following:—A strong-minded lady of this class was inquiring the character of a cook she was about to hire. The lady who was giving the character entered a little upon the cook's moral qualifications, and described her as a very decent woman; to which the astounding reply—this was 60 years ago, and a Dean tells the story—"Oh, d—n her decency; can she make good collops?"

Notes

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