Scotch Collops

This recipe dates from 1833, and is a rather grand one for a dish which was usually served in much simpler form. It is very good.


  • 4 escalopes of veal
  • 1 pint (6 dl.) very well-flavoured thick brown sauce, previously prepared
  • ½ lb. (240 g.) small mushrooms, sauté
  • ½ small forcemeat balls, previously prepared
  • 4 medium-sized gammon rashers
  • 3 oz. (90 g.) butter


Cut each escalope into 4 pieces and lightly fry on both sides in the hot butter until faintly brown (about 2 minutes for each side). Put the sauce in a small saucepan and lay the fried veal in it. Add the mushrooms and the forcemeat balls and simmer very gently for 10 minutes. Meanwhile fry the gammon rashers slowly so that they do not become crisp. Pour the collops with their sauce on to a hot flat dish and place the gammon rashers round them.