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Veal Collops With Oysters

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

Cut thin slices out of a leg of veal, as many as will make a dish,

according to the number of your company. Lard one quarter of them, and

fry them in butter; take them out of the pan and keep them warm. Clean

the pan, and put into it half a pint of oysters, with their liquor, and

some strong broth, one or two shalots, a glass of white wine, two or

three anchovies minced, and some grated nutmeg; let these have a boil

up, and thicken with five eggs and a piece of butter. Put in your

collops, and shake them together till the sauce is tolerably thick. Set

them on the stove again to stew a little; then serve up.

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