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VEAL COLLOPS (Scotch)

No. 1.--Cut the veal into small round collops half an inch thick and about three inches across. Beat them with a cutlet-bat to flatten them, and sprinkle upon them salt, white pepper, and grated nutmeg, or, if preferred, dip them in egg and seasoned bread-crumbs. Dissolve a slice of fresh butter in a saucepan over a gentle fire. Fry the collops in this till they are equally and lightly browned. Drain them, lift them into a hot dish, and pour over them a little good brown sauce seasoned rather highly, and flavoured with lemon-juice. Serve very hot with thin slices of bacon round the dish. Time to fry the collops, about four minutes. No. 2.--Fry the collops as above. Lift them upon a hot dish before the fire. Dissolve a slice of fresh butter in the saucepan, and as it melts mix a table-spoonful of flour smoothly with it. Stir it for two or three minutes, then add gradually as much stock made from bones as will make the sauce of the consistency of cream. Put in also an anchovy and half a dozen button mushrooms chopped small. Let the sauce simmer for ten minutes, then add a little salt and white pepper, a pinch of grated nutmeg, and the fried collops. Let them simmer without boiling for ten or fifteen minutes, and serve them in a hot dish with the gravy poured over, and toasted bacon round them. Time, four minutes to fry the collops, ten minutes to simmer them in the gravy. Probable cost, veal, 1s. per pound.