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Anne Bayne booke [of recipes] circa 1700
Page 77
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(77) To make scotch Collups Take a leg of veale skin it. cut it in very thin peices & Jack it well with the back of a knife. or beat them with a trensher. if you have no gravy made boile the knuckle with a bunch of sweet herbs & 2 or 3 onions a little mace & sweet mariorum. skim it cleane & when you have got all the strength from the meat strain it & put to it an Anchovy & a raw onion & a little nutmeg grated. so let it stand till you git your Collups fried pretty browne. if you please you may lard a little of it with bacon put as many in as your pan will hold at a time & when you have got them all fryed put them into your pan againe. & put to them 3 or 4 ladles full of that gravy & 2 or 3 spoonfulls of white wine & put in your forced balls being fryed very [browne?]. then put in about halfe a dish of that butter wrought up in flower. stir it well for that thickens better then an Egg. then dish it up with all sorts of pickles & put into your Sauce a few shred musherams & capers so serve it up.
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(77) To make scotch Collups Take a leg of veale skin it. cut it in very thin peices & Jack it well with the back of a knife. or beat them with a trensher. if you have no gravy made boile the knuckle with a bunch of sweet herbs & 2 or 3 onions a little mace & sweet mariorum. skim it cleane & when you have got all the strength from the meat strain it & put to it an Anchovy & a raw onion & a little nutmeg grated. so let it stand till you git your Collups fried pretty browne. if you please you may lard a little of it with bacon put as many in as your pan will hold at a time & when you have got them all fryed put them into your pan againe. & put to them 3 or 4 ladles full of that gravy & 2 or 3 spoonfulls of white wine & put in your forced balls being fryed very [browne?]. then put in about halfe a dish of that butter wrought up in flower. stir it well for that thickens better then an Egg. then dish it up with all sorts of pickles & put into your Sauce a few shred musherams & capers so serve it up.
Szathmary Culinary Manuscripts and Cookbooks
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