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Carr family cookbook, 1741-1753
Page 3
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How to Make Scotch Collops 20 Take a legg of veall & cutt it very thin Hack it one both sids with the back of yor knif lard them with lemmon piell then take sweet hearts parselley time winter savery & a little onion shard them very small then mix them with a little small peper grated nutmegg & salt; yn take 3 eggs & beat ym very well, then dipe yor collops in the eggs & season them one both sides Fry them in sweet butter a light brown yn put them into a stew pan, then have ready a little strong broth hote, put it into yor frying then pas it through a haire sive, then lett it stand a little & take the fat clean of, Then put to it a little lemmon piell sherd small a little horss radish anchovey pickell musheroms 1/2 gill of claret 1/2 pound of butter thicken it up with yolkes of three Egges if it be not thick enough druge in a little flower when yor sace is thick, Then put it to yor collops & garnish it with crispt parselly horss radish & lemmon serve it up with [siprt?]
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How to Make Scotch Collops 20 Take a legg of veall & cutt it very thin Hack it one both sids with the back of yor knif lard them with lemmon piell then take sweet hearts parselley time winter savery & a little onion shard them very small then mix them with a little small peper grated nutmegg & salt; yn take 3 eggs & beat ym very well, then dipe yor collops in the eggs & season them one both sides Fry them in sweet butter a light brown yn put them into a stew pan, then have ready a little strong broth hote, put it into yor frying then pas it through a haire sive, then lett it stand a little & take the fat clean of, Then put to it a little lemmon piell sherd small a little horss radish anchovey pickell musheroms 1/2 gill of claret 1/2 pound of butter thicken it up with yolkes of three Egges if it be not thick enough druge in a little flower when yor sace is thick, Then put it to yor collops & garnish it with crispt parselly horss radish & lemmon serve it up with [siprt?]
Szathmary Culinary Manuscripts and Cookbooks
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