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Veal Collops, Made with Fresh Meat

No. 1.--Veal collops should be taken from the shoulder or the fillet. Cut the meat in slices half an inch thick, three inches long, and two broad. Flatten them with a cutlet-bat, and dredge them well with flour. Take as many rashers of bacon a quarter of an inch thick as there are slices of veal. Fry these in a sautepan. Take them up, put them on a dish, and fry the veal in the fat which has come from the bacon. When it is nicely browned on both sides, place it neatly on a dish, and arrange the bacon round it. Pour the fat out of the pan, and dissolve a small slice of butter in it. Mix a little flour smoothly with this, and moisten gradually with a little stock or water. Let it boil till smooth, add salt and pepper, and pour it round the veal in the dish. Serve very hot. Time to fry the meat, about twenty minutes. No. 2.--Cut the collops as before. Rub them quickly over with a freshly-cut shallot, and sprinkle a little salt, pepper, and grated nutmeg upon them. Dip them in egg and breadcrumbs, or in flour, and fry them in hot fat till they are lightly and equally browned on both sides. Drain them, and put them in a saucepan, pour over them as much stock as will cover them, add a small roll of lemon-rind, a blade of mace, half a dozen peppercorns, and an onion, and let them simmer gently till done enough. Put them on a hot dish, strain the gravy upon them, and serve. Time to simmer the veal, half an hour. No. 3.--Divide the veal into slices as before, and take an equal number of thin rashers, of bacon of the same shape and size. Lay the bacon on the veal, cover with a thin layer of veal forcemeat, sprinkle a little cayenne upon this, and roll up the collops tightly. Skewer each one firmly. Melt a little butter in a stewpan, put in the rolls and turn them about till they are equally and lightly browned. Put them on a hot dish before the fire. Pour off the fat in which they were fried, and dissolve a slice of fresh butter in the pan. Mix a little flour smoothly with it, and add as much stock or water as will make the sauce of the consistency of cream, together with a little salt, pepper, pounded mace, and a small piece of lemon-rind for seasoning. Simmer the rolls gently in the sauce for an hour and a half. When serving, garnish with sprigs of cauliflower. Probable cost, veal, 1s. per pound.