Home › The Principles of Cookery › Collops, Scotch, White

Collops, Scotch, White

Prepare the veal as in the last recipe. Fry it in bacon-fat if it can be had, if not, in butter, lard, or good dripping. When lightly browned, put it into a stewpan, cover it with good veal stock, thicken this with a lump of butter rolled in flour, and add a cupful of cream and a glass of sherry. Simmer gently for twenty minutes in the gravy. Place the meat on a hot dish, and pour the gravy over it. Time, five minutes to try the collops. Sufficient, two pounds for five persons. Probable cost, 10d., exclusive of the cold meat.