Scotch Collops Larded

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (12)
for the collops
for the sauce
for garnish
Instructions (12)
  1. Prepare a fillet of veal, cut it into thin slices, cut off the skin and fat, and lard them with bacon.
  2. Fry the larded veal slices until brown, then remove them and place in a dish.
  3. Pour out all the butter from the pan.
  4. Melt a quarter of a pound of butter in the pan.
  5. Stir in a handful of flour until it is brown.
  6. Pour in three pints of good gravy, a bundle of sweet herbs, and an onion (remove the onion soon).
  7. Let the sauce boil for a little.
  8. Add the collops to the sauce and let them stew for half a quarter of an hour.
  9. Add the fried force-meat balls, the yolks of two eggs, a piece of butter, and a few pickled mushrooms.
  10. Stir all together for a minute or two until the sauce is thick.
  11. Dish up the collops.
  12. Garnish with lemon.
Original Text
Scotch Collops Larded. PREPARE a fillet of veal, cut it into thin slices, cut off the skin and fat, lard them with bacon, fry them brown, then take them out and lay them in a dish, pour out all the butter, take a quarter of a pound of butter and melt it in the pan, then stew in a handful of flour; stir it till it is brown, and pour in three pints of good gravy, a bundle of sweet herbs, and an onion, which you must take out soon, let it boil a little, then put in the collops, let them stew half a quarter of an hour, put in some force-meat balls fryed, the yolks of two eggs, a piece of butter, and a few pickled mushrooms; stir all together for a minute or two till it is thick; and then dish it up. Garnish with lemon.
Notes
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