Scotch Collops Recipe

A cook has mighty things professed;

Then send us but two dishes nicely dressed,--

One called _Scotch Collops_.

KING.



Cut veal in thin bits, about three inches over and rather round, beat

with a rolling-pin; grate a little nutmeg over them; dip in the yolk of

an egg, and fry them in a little butter of a fine brown; have ready,

warm, to pour upon them, half a pint of gravy, a little bit of butter

rubbed into a little flour, to which put the yolk of an egg, two large

spoonfuls of cream, and a little salt.



Do not boil the sauce, but stir until of a fine thickness to serve with

the collops.

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