White Collops

Preparation info
    • Difficulty


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By F. Marian McNeill

Published 2015

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Meg Dods’s Recipe


  • 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