White Collops

• veal
• butter
• broth or water
• lemon
• catsup or lemon-pickle

Cut small slices of equal thickness out of veal, and flour and brown them over a brisk fire in fresh butter. When enough are browned for your dish, put a little weak veal-broth or boiling water to them in a small close stew-pan, adding, when they are nearly ready, the juice of a lemon, a spoonful of catsup, or the same of lemon-pickle with mace, pepper, and salt to taste. Thicken and strain the