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White Collops
- Difficulty
Easy
Published 2015
Meg Dods’s Recipe
Ingredients
- veal
- butter
- broth or water
- lemon
- catsup or lemon-pickle
Method
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
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