Scotch Colops a la Francois

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 veal
For the sauce
Garnish
Instructions (11)
  1. Take a leg of veal, cut it very thin, lard it with bacon.
  2. Take half a pint of ale boiling hot, pour it over the veal till the blood is out, and then pour the ale into a bason.
  3. Take a few sweet herbs chopped small, stew them over the veal.
  4. Fry the veal in butter, flour it a little till enough.
  5. Put the veal into a dish and pour the butter away.
  6. Toast little thin pieces of bacon and lay round the dish.
  7. Pour the ale into the stew-pan with two anchovies and a glass of white wine.
  8. Beat up the yolks of two eggs and stir in with a little nutmeg, some pepper, and a piece of butter.
  9. Shake all together till thick.
  10. Pour the sauce into the dish.
  11. Garnish with lemon.
Original Text
Scotch Colops a la Francois. TAKE a leg of veal, cut it very thin, lard it with bacon, then take half a pint of ale boiling hot, pour it over till the blood is out, and then pour the ale into a bason; take a few sweet herbs chopped small, stew them over the veal and fry it in butter, flour it a little till enough, then put it into a dish and pour the butter away, toast little thin pieces of bacon and lay round, pour the ale into the stew-pan with two anchovies and a glass of white wine, then beat up the yolks of two eggs and stir in with a little nutmeg, some pepper, and a piece of butter, shake all together till thick, and then pour it into the dish. Garnish with lemon.
Notes
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