Collops, White. No. 2.

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 13 days ago
Not a recipe
No
Ingredients (9)
Collops
Forcemeat balls (optional)
Instructions (8)
  1. Cut the veal very thin.
  2. Put the veal into a stewpan with a piece of butter and one clove of shalot.
  3. Toss the veal in a pan for a few minutes.
  4. Have ready to put to it some cream (more or less according to the quantity of veal), a piece of butter mixed with flour, the yolk of an egg, a little nutmeg, and a tea-spoonful of lemon-pickle.
  5. Stir it over the fire till it is thick enough, but do not let it boil.
  6. If you choose forcemeat balls, have them ready boiled in water.
  7. Take out the shalot before you dish up.
  8. Ten minutes will do the forcemeat balls.
Original Text
Collops, White. No. 2. Cut the veal very thin; put it into a stewpan with a piece of butter and one clove of shalot; toss it in a pan for a few minutes. Have ready to put to it some cream, more or less according to the quantity of veal, a piece of butter mixed with flour, the yolk of an egg, a little nutmeg, and a tea-spoonful of lemon-pickle. Stir it over the fire till it is thick enough, but do not let it boil. If you choose forcemeat balls, have[109] them ready boiled in water, and take out the shalot before you dish up: ten minutes will do them.
Notes
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