Transcribe
Translate
English cookbook, 1700
Page 6
More information
digital collection
archival collection guide
transcription tips
6 For Scotch Collops Take a Leg of Veal & cut into Collops, let 5 or 6 of them be large & thick so as to bear Larding, the rest into very small colops & beat very thin with a Clever, then spread 'em on a board, & season them with salt Iamaca & keen peper, then try them in butter over a Charkcoal fire, then put them into a Cullender that the butter may drain from 'em then have your sause ready made of gravie thicken'd with butter mix'd with flow'r,
Saving...
prev
next
6 For Scotch Collops Take a Leg of Veal & cut into Collops, let 5 or 6 of them be large & thick so as to bear Larding, the rest into very small colops & beat very thin with a Clever, then spread 'em on a board, & season them with salt Iamaca & keen peper, then try them in butter over a Charkcoal fire, then put them into a Cullender that the butter may drain from 'em then have your sause ready made of gravie thicken'd with butter mix'd with flow'r,
Szathmary Culinary Manuscripts and Cookbooks
sidebar
