Veal Collops, with Oysters

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
collops
sauce
Instructions (6)
  1. Cut thin slices out of a leg of veal, as many as will make a dish, according to the number of your company.
  2. Lard one quarter of them, and fry them in butter; take them out of the pan and keep them warm.
  3. Clean the pan, and put into it half a pint of oysters, with their liquor, and some strong broth, one or two shalots, a glass of white wine, two or three anchovies minced, and some grated nutmeg; let these have a boil up.
  4. Thicken with five eggs and a piece of butter.
  5. Put in your collops, and shake them together till the sauce is tolerably thick.
  6. Set them on the stove again to stew a little; then serve up.
Original Text
Veal Collops, with Oysters. Cut thin slices out of a leg of veal, as many as will make a dish, according to the number of your company. Lard one quarter of them, and fry them in butter; take them out of the pan and keep them warm. Clean the pan, and put into it half a pint of oysters, with their liquor, and some strong broth, one or two shalots, a glass of white wine, two or three anchovies minced, and some grated nutmeg; let these have a boil up,[152] and thicken with five eggs and a piece of butter. Put in your collops, and shake them together till the sauce is tolerably thick. Set them on the stove again to stew a little; then serve up.
Notes
—