White Collops

Preparation info

    • Difficulty


Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Meg Dods’s Recipe


  • Veal, butter, broth or water, lemon, catsup or lemon-pickle, mace, pepper, salt, egg, bread-crumbs


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