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(Fish.) - (The Art Of Living In Australia)

1 lb. Lean Steak--2 1/2d.

1 gill Stock

Pepper and Salt

1 oz. Butter--1d.

Quarter of an Onion

Small Sippets of Toast--1d.

Total Cost--41/2 d.

Time--One Hour

Remove all the fat, and cut the meat into very thin and small
dice, mince up the onion very finely. Mix together, season with some
pepper and salt, and put into a saucepan with the butter. Stir it about
for five minutes, then pour on the stock, bring to the boil, and simmer
for one hour. Arrange neatly on a hot dish, and put the sippets of
toast round.

Other Recipes

6 Scotch Collops

Cut cold roast veal into thin slices, and dust over them a little mace,

nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a

dish and make a gravy by adding 1 tablespoonful of flour, 1/4 of a pint

of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon

juice, 1/4 of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,

and 1 of sherry. Let boil up once and pour over the meat. Garnish with

lemon and parsley.

Other Recipes

Scotch Collops

A cook has mighty things professed;

Then send us but two dishes nicely dressed,--

One called _Scotch Collops_.


Cut veal in thin bits, about three inches over and rather round, beat

with a rolling-pin; grate a little nutmeg over them; dip in the yolk of

an egg, and fry them in a little butter of a fine brown; have ready,

warm, to pour upon them, half a pint of gravy, a little bit of butter

rubbed into a little flour, to which put the yolk of an egg, two large

spoonfuls of cream, and a little salt.

Do not boil the sauce, but stir until of a fine thickness to serve with

the collops.

Other Recipes

Scotch Collops

Take a piece of the fillet of veal, as much as will cut into fifteen

pieces, of the size and thickness of a crown-piece; shake a little flour

over it; put a little butter into a frying-pan, and melt it; fry the

slices of veal quick till they are brown, and lay them in a dish near

the fire. Then prepare a sauce thus: take a little butter in a stewpan

and melt it; add a table-spoonful of flour; stir it about till it is as

smooth as cream; put in half a pint each of beef and veal jelly, cayenne

pepper and salt, a pinch of each, and one glass of white wine,

twenty-four pieces of truffles the size of a shilling, and a

table-spoonful of mushrooms: wash them thoroughly from vinegar; squeeze

the juice of half a lemon; stew the sauce gently for one hour; then

throw in the veal, and stew it all together for five minutes. Serve

quite hot, laying the veal regularly in the dish.

Other Recipes

Scotch Collops Brown

Cut your collops thin and from the fillet. Season them with salt and

pepper, and fry them off quick and brown. Brown a piece of butter

thickened with flour, and put in some good gravy, mushrooms, morels,

truffles, and forcemeat balls, with sweetbread dried. Squeeze in a

lemon, and let the whole boil till of a proper thickness. Then put in

your collops, but do not let them boil; toss them up quick, and serve


Other Recipes

Sausages For Scotch Collops

Take beef suet and some veal, with a little winter savory, sage, thyme,

and some grated nutmeg, beaten cloves, mace, and a little salt and

pepper. Let these be well beaten together; then add two eggs beat, and

heat all together. Roll them up in grated bread, fry, and send them up.

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