SCOTCH COLLOPS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 45 min Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (6)
  1. Cut the veal the same thickness as for cutlets, rather larger than a crown-piece
  2. Flour the meat well, and fry a light brown in butter
  3. Dredge again with flour, and add 1/2 pint of water, pouring it in by degrees
  4. Set it on the fire, and when it boils, add the onion and mace, and let it simmer very gently about 3/4 hour
  5. Flavour the gravy with lemon-juice, peel, wine, and ketchup, in the above proportion
  6. Give one boil, and serve
Original Text
SCOTCH COLLOPS (Cold Meat Cookery). 870. INGREDIENTS.—The remains of cold roast veal, a little butter, flour, 1/2 pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, 1/2 teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup. Mode.—Cut the veal the same thickness as for cutlets, rather larger than a crown-piece; flour the meat well, and fry a light brown in butter; dredge again with flour, and add 1/2 pint of water, pouring it in by degrees; set it on the fire, and when it boils, add the onion and mace, and let it simmer very gently about 3/4 hour; flavour the gravy with lemon-juice, peel, wine, and ketchup, in the above proportion; give one boil, and serve. Time.—3/4 hour. Seasonable from March to October.
Notes
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