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Collops, Scotch

Cold meat as well as fresh meat may be used for collops. Cut some pieces from the fillet of veal about two inches wide and half an inch thick, and sprinkle over them some salt, white pepper, and pounded mace. Fry them in some hot butter or lard till they are lightly browned, then lay them in a stewpan, dredge some flour thickly over them, and add as much good stock as will cover the veal. Put it on the fire, bring it to a boil, skim carefully, and simmer it gently for three-quarters of an hour. Take out the meat, lay it on a hot dish, add to the gravy the juice of a lemon, a table-spoonful of mushroom ketchup, a glass of claret, and two or three grains of cayenne; boil the sauce once more, pour it over the meat, and serve. Probable cost, 6d., exclusive of the cold meat. Sufficient, two pounds for five persons.