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Classic
Cook Books
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page 50
collops a very quick fry; for as they are so thin, two minutes will do them on
both sides: put them into a hot dish before the fire; then strain and thicken
the gravy, give it a boil in the frying-pan, and pour it over the collops. A
little ketchup is an improvement.
Another way.--Fry them in butter, only seasoned with salt and pepper; then
simmer them in gravy, either white or brown, with bits of bacon served with
them.
If white, add lemon-peel and mace, and some cream, Scallops of cold Veal or
Chicken.
Mince the meat extremely small; and set it over the fire with a scrape of
nutmeg, a little pepper and salt, and a little cream, for a few minutes: then
put it into the scallop-shells, and fill them with crumbs of bread, over which
put some bits of butter, and brown them before the fire.
Either veal or chicken looks and eats well prepared in this way, and lightly
covered with crumbs of bread fried; or these may be put on in little heaps.
Fricandeau of Veal.
Cut a large piece from the fat side of the leg, about nine inches long and half
as thick and broad; beat it with the rolling-pin; take off the skin, and trim
off the rough edges. Lard the top and sides; and cover it with fat bacon, and
then with white paper. Lay it into the stew-pan with any pieces of undressed
veal or mutton, four onions, a carrot sliced, a faggot of sweet herbs, four
blades of mace, four bay-leaves, a pint of good veal or mutton broth, and four
or five ounces of lean ham or gammon. Cover the pan close, and let it stew
slowly three hours; then take up the meat, remove all the fat from the gravy,
and boil it quick to a glaze. Keep the fricandeau quite hot, and then glaze it;
and serve with the remainder of the glaze in the dish, and sorrel-sauce in a
sauce-tureen.
A cheaper, but equally good, Fricandeau of Veal.
With a sharp knife cut the lean part of a large peck from the best end, scooping
it from the bones the length
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Classic
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