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Classic
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page 31
To fry Beef Collops.
Cut your beef in thin slices, about two inches long, lay them upon your dresser,
and hack them with the back of a knife; grate a little nutmeg over them, and
dust on some flour; lay them into a stew-pan, and put in as much water as you
think sufficient for sauce; shred half an onion, and a little lemon-peel very
fine, and a bundle of sweet herbs, and a little pepper and salt: Roll a piece of
butter in flour, and set them over a clear fire till they begin to simmer; shake
them together often, but don't let them boil up; after they begin to simmer, ten
minutes will do them; take out your herbs, and dish them up. Garnish the dish
with pickles and horse-radish.
To make Scotch Collops.
Dip the slices of lean veal in the yolks of eggs, that have been beaten up with
melted butter, a little salt some grated nutmeg, and grated lemon-peel. Fry them
quick; shake them all the time, to keep the butter from oiling. Then put to them
some beef gravy, and some mushrooms, or forced-meat balls. Garnish with sausages
and sliced lemon, and slices of broiled or fried bacon.
Observe, If you would have the collops white,do not dip them in eggs. And when
fried tender but not brown, pour off the liquor quite clean; put in some cream
to the meat and give it just a boil up.
To fry Veal Cutlets.
Cut a neck of veal into stakes, and fry them in butter; and having made a strong
broth of the scrag end, boiled with two anchovies, some nutmeg, some lemon peel,
and parsley shred very small, and browned with a little burnt butter, put the
cutlets and a glass of white wine into this liquor.
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