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I’o dress Scutch Collops, Sfc. -
MADE DISHES.
To dress Scotch Collops. Take a piece of fillet of veal,
cut it in thin pieces, as big as a crown-piece, but very
thin; shake a little flour ovei it, then put a little butter
in a frying-pan, and melt it; put in the collops, and fry
them quick till they are brown, then lay them in a dish;
have ready a good ragoo made thus : take a little butter
in a stewpan, and melt it, then add a large spoonful of
flour, stir it about till it is smooth, then put in a pint of
good brown gravy ; season it with pepper and salt, pour
in a small glass of white wine, some veal sweet-breads,
force-meat balls, truffles and morels, ox palates, and
mushrooms; stew them gently for half an hour, add the
juice of half a lemon to it, put it over the collops, and
garnish with rashers of bacon. Some like the Scotch
collops made thus : put the collops into the ragoo, and
stew them for five minutes.
White Scotch Collops. Cut the veal the same as for
Scotch collops; throw them in a stewpan; put boiling
water over them, and stir them about, then strain them
off'; take a pint of good veal broth, and thicken it; add a
bundle of sweet herbs, with some mace ; put sweet-bread,
force-meat balls, and fresh mushrooms ; if no fresh to be
had, use pickled ones washed in warm w'ater ; stew them
fifteen minutes; add the yolk of an egg and a half, and a
pint of cream: beat them well together with some nut-
meg grated, and keep stirring till it boils up; add the
juice of a quarter of a lemon, then put it in a dish. Gar-
nish with lemon
A fillet of Tea! with Collops. For an alteration, take a
small fillet of veal, cut what collops you want, then take
the udder and fill it with force-meat, roll it round, tie it
with a packthread across, and roast it; lay the collops
in a dish, and lay your udder in the middle. Garnish
yonr dishes with lemon.
Force-meat Halls. You are to observe, that force-meat
