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Elizabeth Langlie [Langley] [Cookery Manuscript]

Page 19

24

To make a dish of Scots Sallops

Take a Legg of veal of a Cow Calfe is the best cut it out into thin Callops and fry them in Sweet butter, let not your butter be to hott, do not fry them to much, Lard Some of them with bacon, being fryed put to them some Strong broth and gravie a bundle of Sweetherbs, an Onion Shread Small, Set them on the fire in the frying pan, and let them boyle a Little, then put into them 3 Anchovis, a peece of butter, and a Little nudmegg, thick it up with 3 Yolks of eggs, berat with a Little vinegar, take the udder of the veale and boyle it very tender, it is boyled put it on a plate, and cut a few tups of time; and Strow over it with a Little Salt, and the Yolke of an egg, and Set it in the oven to bake a Little. Take a Little peece of the veale, and cut it very Samll, and So Season it with nutmegg, pepper & Salt, & put to it Some grated bread, so mingle it up with the Yolk of an egg & make it up into round balls, or in the Likeness of sawsadges, and then bake them, then dish up your udder in the midst of your dish, your Callops next all round; then lay your forc't meat balls, and slices of bacon fryed or boyled (Sparagras or french beans if in Season) So garnish your dish with barberys, or the white of a hard egg minced with parsley, Lay on Some Lemmon or orange, and send them in hot.

Take a Legg of veal of a Cow Calfe is the best cut i[t]

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24 To make a dish of Scots Sallops Take a Legg of veal of a Cow Calfe is the best cut it out into thin Callops and fry them in Sweet butter, let not your butter be to hott, do not fry them to much, Lard Some of them with bacon, being fryed put to them some Strong broth and gravie a bundle of Sweetherbs, an Onion Shread Small, Set them on the fire in the frying pan, and let them boyle a Little, then put into them 3 Anchovis, a peece of butter, and a Little nudmegg, thick it up with 3 Yolks of eggs, berat with a Little vinegar, take the udder of the veale and boyle it very tender, it is boyled put it on a plate, and cut a few tups of time; and Strow over it with a Little Salt, and the Yolke of an egg, and Set it in the oven to bake a Little. Take a Little peece of the veale, and cut it very Samll, and So Season it with nutmegg, pepper & Salt, & put to it Some grated bread, so mingle it up with the Yolk of an egg & make it up into round balls, or in the Likeness of sawsadges, and then bake them, then dish up your udder in the midst of your dish, your Callops next all round; then lay your forc't meat balls, and slices of bacon fryed or boyled (Sparagras or french beans if in Season) So garnish your dish with barberys, or the white of a hard egg minced with parsley, Lay on Some Lemmon or orange, and send them in hot. Take a Legg of veal of a Cow Calfe is the best cut i[t]