To make white Scotch COLLOPS.
Written by on October 24th, 2008 in COLLOPS.
To make white Scotch COLLOPS.
Take about four pounds of a fillet of veal, cut it in small pieces as
thin as you can, then take a stew-pan, butter it well over, and shake a
little flour over it, then lay your meat in piece by piece, whilst all
your pan be covered; take two or three blades of mace, and a little
nutmeg, set your stew-pan over the fire, toss it up together ’till all
your meat be white, then take half a pint of strong veal broth, which
must be ready made, a quarter of a pint of cream, and the yolks of two
eggs, mix all these together, put it to your meat, keeping it tossing
all the time ’till they just boil up, then they are enough; the last
thing you do squeeze in a little lemon: You may put in oysters,
mushrooms, or what you will to make it rich.