To dress Scotch Colops

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
For the colops
For the sauce
Alternative for gravy
Instructions (11)
  1. Cut veal thin, beat it well with the back of a knife or rolling pin.
  2. Grate some nutmeg over the veal.
  3. Dip the veal in the yolk of an egg.
  4. Fry the veal in a little butter until it is of a fine brown.
  5. Pour the butter from the veal.
  6. Have ready half a pint of gravy, a little piece of butter rolled in flour, a few mushrooms, a glass of white wine, and the yolks of an egg and a little cream mixed together.
  7. If it needs salt, add it.
  8. Stir the sauce ingredients together.
  9. When the sauce is of a fine thickness, dish it up with the veal.
  10. If you have no cream, it does very well without it.
  11. If you have no gravy, use warm water and either red or white wine instead.
Original Text
To dress Scotch Colops. TAKE veal, cut it thin, beat it well with the back of a knife or rolling pin, and grate some nutmeg over them; dip them in the yolk of an egg, and fry them in a little butter till they are of a fine brown, then pour the butter from them, and have ready half a pint of gravy, a little piece of butter rolled in flour, a few mushrooms, a glass of white wine, the yolks of an egg and a little cream mixed together. If it wants a little salt put it in. Stir it altogether, and when it is of a fine thickness dish it up. It does very well without the cream, if you have none; and very well without gravy, only put in just as much warm water, and either red or white wine.
Notes
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