Scotch Collops

Preparation info

  • For


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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


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