Scotch Collops a la Francois

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Leg of Veal, cut it very thin, lard it with Bacon, then take Half a Pint of Ale boiling and pour over it till the Blood is out, and then pour the Ale out into a Bason; take a few Sweet Herbs chopp’d small, strew them over the Veal and fry it in Butter, flour it a little till enough, then put it into a Dish and pour the Butter away, toast little thin Pieces of Bacon and lay round, pour the Ale into the Stew-pan with two Anchovies and a Glass of White Wine, then beat up the Yolks of two Eggs and stir in with a little Nutmeg, some Pepper, and a Piece of Butter, shake all together till thick, and then pour it into the Dish. Garnish with Lemon.