Scotch Collops Recipe
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 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.
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