6 Scotch Collops Recipe

Cut cold roast veal into thin slices, and dust over them a little mace,

nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a

dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint

of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon

juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,

and 1 of sherry. Let boil up once and pour over the meat. Garnish with

lemon and parsley.

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