Scotch Collops

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 11 days ago
Not a recipe: No

Ingredients (34)

a piece of the fillet of veal, as much as will cut into fifteen pieces, of the size and thickness of a crown-piece
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

sauce

a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
half a pint each of beef and veal jelly ↝ Jellies [Sweets]
half a pint each of beef and veal jelly ↝ Bockwurst, pork, veal, raw [Sausages and Luncheon Meats]
cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
one glass of white wine ↝ Wine, white [Wine]
twenty-four pieces of truffles the size of a shilling
a table-spoonful of mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
the juice of half a lemon ↝ Lemon, raw [Citrus fruits]

Another way - meat preparation

the lean part of a leg of veal ↝ Veal, loin, separable lean only, raw [Lamb, Veal, and Game Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
thyme and parsley ↝ Thyme, fresh [Spices and Herbs]
thyme and parsley ↝ Parsley, raw [Not included in a food category]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Another way - meat balls

as much suet as meat ↝ Beef, variety meats and by-products, suet, raw [Beef Products]
pepper, salt, shred herbs, a little shred onion, and a little allspice ↝ Spices, pepper, black [Spices and Herbs]
pepper, salt, shred herbs, a little shred onion, and a little allspice ↝ Salt, table, iodized [Spices and Herbs]
pepper, salt, shred herbs, a little shred onion, and a little allspice
pepper, salt, shred herbs, a little shred onion, and a little allspice ↝ Onions, raw [Vegetables and Vegetable Products]
pepper, salt, shred herbs, a little shred onion, and a little allspice ↝ Spices, allspice, ground [Spices and Herbs]
an egg or two ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
good dripping

Another way - sauce

clarified butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
good glaze ↝ Carrots, glazed, cooked [Carrots]
a little white wine ↝ Wine, white [Wine]
a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two yolks of eggs ↝ Egg, yolk only, raw [Eggs and omelets]
strong broth
half a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (20)

Take a piece of the fillet of veal, as much as will cut into fifteen pieces, of the size and thickness of a crown-piece.
Shake a little flour over it.
Put a little butter into a frying-pan and melt it.
Fry the slices of veal quick till they are brown, and lay them in a dish near the fire.
Then prepare a sauce thus: take a little butter in a stewpan and melt it.
Add a tablespoonful of flour; stir it about till it is as smooth as cream.
Put in half a pint each of beef and veal jelly, cayenne pepper and salt, a pinch of each, and one glass of white wine, twenty-four pieces of truffles the size of a shilling, and a tablespoonful of mushrooms.
Wash them thoroughly from vinegar.
Squeeze the juice of half a lemon.
Stew the sauce gently for one hour.
Then throw in the veal, and stew it all together for five minutes.
Serve quite hot, laying the veal regularly in the dish.

Another way

Cut the lean part of a leg of veal into thin collops; beat them with the back of a knife; season with pepper and salt, shred thyme and parsley, and flour them well.
Reserve some of the meat to make balls.
Taking as much suet as meat, shred it small; then beat it in a mortar; season with pepper, salt, shred herbs, a little shred onion, and a little allspice.
Put in an egg or two, according to the quantity.
Make balls, and fry them in good dripping; keep them warm.
Then fry your collops with clarified butter, till they are brown enough; and, while they are warming in the pan, put in your sauce, which must be made thus:—have some good glaze, a little white wine, a good piece of butter, and two yolks of eggs.
Put your balls to the collops; flour and make them very hot in the pan; put in your sauce, shake them well, and let them boil.
If you would have them white, put strong broth instead of glaze and half a pint of cream.

Original Text

Scotch Collops.

Take a piece of the fillet of veal, as much as will cut into fifteen pieces, of the size and thickness of a crown-piece; shake a little flour over it; put a little butter into a frying-pan, and melt it; fry the slices of veal quick till they are brown, and lay them in a dish near the fire. Then prepare a sauce thus: take a little butter in a stewpan and melt it; add a table-spoonful of flour; stir it about till it is as smooth as cream; put in half a pint each of beef and veal jelly, cayenne pepper and salt, a pinch of each, and one glass of white wine, twenty-four pieces of truffles the size of a shilling, and a table-spoonful of[108] mushrooms: wash them thoroughly from vinegar; squeeze the juice of half a lemon; stew the sauce gently for one hour; then throw in the veal, and stew it all together for five minutes. Serve quite hot, laying the veal regularly in the dish.

Another way.

Cut the lean part of a leg of veal into thin collops; beat them with the back of a knife; season with pepper and salt, shred thyme and parsley, and flour them well. Reserve some of the meat to make balls. Taking as much suet as meat, shred it small; then beat it in a mortar; season with pepper, salt, shred herbs, a little shred onion, and a little allspice. Put in an egg or two, according to the quantity. Make balls, and fry them in good dripping; keep them warm. Then fry your collops with clarified butter, till they are brown enough; and, while they are warming in the pan, put in your sauce, which must be made thus:—have some good glaze, a little white wine, a good piece of butter, and two yolks of eggs. Put your balls to the collops; flour and make them very hot in the pan; put in your sauce, shake them well, and let them boil. If you would have them white, put strong broth instead of glaze and half a pint of cream.

Notes

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