Transcribe
Translate
John and Henry Locke cookery archive, item 1, 1852
Page 8
More information
digital collection
archival collection guide
transcription tips
Scotch Collops. cut the collops off the thick part of the leg of a leg of veal, the size and thickness of a crown piece. fry them in butter of a light brown. put them on a seive to drain. make a rich cullis, (brown) put in the collops, add a shalot chopt and boiled in a spoonful of sherry. strian it in your cullis. dish up with small rolls of ham and forcemeat balls. Rissoles of veal & ham Take equal parts of cold veal & ham chop it fine. put it in a stewpan add 3 or 4 spoonfulls of cream, a bit of fresh butter 4 yolks of eggs, a handfull of bread crumbs, mace salt & pepper, chopt parsley & basil stir it on the stove until hot and stiff. when cold, make them up in
Saving...
prev
next
Scotch Collops. cut the collops off the thick part of the leg of a leg of veal, the size and thickness of a crown piece. fry them in butter of a light brown. put them on a seive to drain. make a rich cullis, (brown) put in the collops, add a shalot chopt and boiled in a spoonful of sherry. strian it in your cullis. dish up with small rolls of ham and forcemeat balls. Rissoles of veal & ham Take equal parts of cold veal & ham chop it fine. put it in a stewpan add 3 or 4 spoonfulls of cream, a bit of fresh butter 4 yolks of eggs, a handfull of bread crumbs, mace salt & pepper, chopt parsley & basil stir it on the stove until hot and stiff. when cold, make them up in
Szathmary Culinary Manuscripts and Cookbooks
sidebar
