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COLLOPS, Scotch

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. [COLD MEAT COOKERY.] Ingredients.—The remains of cold roast veal, a little butter, flour, ½ pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, 1-2 teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup.
  2. Mode.—Cut the veal the same thickness as for cutlets, rather larger than a crown piece;
  3. flour the meat well, and fry a light brown in butter;
  4. dredge again with flour, and add ½ pint of water, pouring it in by degrees;
  5. set it on the fire, and when it boils, add the onion and mace, and let it simmer very gently about ¾ hour;
  6. flavour the gravy with lemon-juice, peel, wine, and ketchup, in the above proportion;
  7. give one boil, and serve.
  8. Time.—¾ hour.
  9. Seasonable from March to October.