To dress Scotch Collops

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take Veal, cut it thin, beat it well with the Back of a Knife or Rolling-pin, and crate some Nutmeg over them; dip them in the Yolk of an Egg, and fry them in a little Butter till they are of a fine Brown; then pour the Butter from them, and have ready Half a Pint of Gravy, a little Piece of Butter rolled in Flour, a few Mushrooms, a Glass of White Wine, the Yolk of an Egg, and a little Cream mixt together. If it wants a little Salt put it in. Stir it all together, and when it is of a fine Thickness dish it up. It does very well without the Cream, if you have none; and very well without Gravy, only put in just as much warm Water, and either Red or White Wine.