To make Potatoes like a Collar of Veal or Mutton

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take the Ingredients as before; make it up in the Shape of a Collar of Veal, and with some of it make round Balls; bake it with the Balls, set the Collar in the Middle, lay the Balls round, let your Sauce be Half a Pint of Red Wine, Sugar enough to sweeten it, the Yolks of two Eggs, beat up a little Nutmeg, stir all these together for fear of curdling; when it is thick enough, pour it over the Collar. This is a pretty Dish for a first or second Course.