Other Recipes from FISH.Preliminary Remarks.
Fish Fried In Oil.
Fish Stewed White.
Fish Stewed Brown.
Fillets Of Fish.
Baked Mackarel With Vinegar.
A Dutch Fricandelle.
Breakfast Dish Of Beef
Roulades Of Beef
SCOTCH COLLOPS(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.
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
6 Scotch CollopsCut 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.
Scotch CollopsA 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
Scotch CollopsTake 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.
Scotch Collops BrownCut 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
Sausages For Scotch CollopsTake 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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