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Scotch Collops Brown

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







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

up.











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