Scotch Collops, brown

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 (12)

for the collops

collops thin and from the fillet
salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]

for the sauce

a piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
mushrooms ↝ Mushrooms, raw [Other vegetables and combinations]
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]
truffles
forcemeat balls
sweetbread dried ↝ Sweetbreads [Liver and organ meats]
a lemon ↝ Lemon, raw [Citrus fruits]

Instructions (5)

Cut your collops thin and from the fillet.
Season them with salt and pepper, and fry them off quick and brown.
Brown a piece of butter thickened with flour, and put in some good gravy, mushrooms, morels, truffles, and forcemeat balls, with sweetbread dried.
Squeeze in a lemon, and let the whole boil till of a proper thickness.
Then put in your collops, but do not let them boil; toss them up quick, and serve up.

Original Text

Scotch Collops, brown.

Cut your collops thin and from the fillet. Season them with salt and pepper, and fry them off quick and brown. Brown a piece of butter thickened with flour, and put in some good gravy, mushrooms, morels, truffles, and forcemeat balls, with sweetbread dried. Squeeze in a lemon, and let the whole boil till of a proper thickness. Then put in your collops, but do not let them boil; toss them up quick, and serve up.

Notes

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