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Scotch Veal Collops

Take about 1/2 pounds of veal cutlet, having it cut in quite thin slices. Lay one slice at a time on a flat board and beat with a wooden mallet (or a pin) until almost as thin as paper. Cut these into circles about an inch and a half in diameter and dust with a mixture of salt, pepper and thyme or sweet herbs. Dip into slightly beaten egg, then in fine sifted dry bread crumbs and sauté quickly in the fat tried out from slices of salt pork-butter may be used if preferred.

As colored, transfer the collops to a saucepan.

When all are done add ½ pint of hot veal stock and ½ cupful of cream; cover and simmer gently until the meat is tender. Add ½ pint of oysters which have been plumped in one tablespoonful of butter, cook a moment longer, then take from the fire, add the yolks of 2 raw eggs mixed with I tablespoonful of cream. Stir, pour into a serving dish and sprinkle with finely chopped parsley.