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English cookbook, 1700
Page 27
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21 Scotch Collops Take a leg of veal & cut into Collops & beat em with the back of a knife, put a little Sack on 'em & fry 'em brown in butter then take a few seethearbs shred small Parsley sweet margaram & tyme, & fry among'st the Collops then have ready the yolks of two eggs a little Clarit & some Gravie or strong broth, put all togeather to the Collops & hold 'em over the fire & shake 'em well togeather. least they Curdle & put in a little nutmeg & juce of a Lemon when you mix the Clarit & gravie put to it two or 3 Anchovies shred small in like [maken?] you may try any other in eat [Knobetts?] chickings or lamb
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21 Scotch Collops Take a leg of veal & cut into Collops & beat em with the back of a knife, put a little Sack on 'em & fry 'em brown in butter then take a few seethearbs shred small Parsley sweet margaram & tyme, & fry among'st the Collops then have ready the yolks of two eggs a little Clarit & some Gravie or strong broth, put all togeather to the Collops & hold 'em over the fire & shake 'em well togeather. least they Curdle & put in a little nutmeg & juce of a Lemon when you mix the Clarit & gravie put to it two or 3 Anchovies shred small in like [maken?] you may try any other in eat [Knobetts?] chickings or lamb
Szathmary Culinary Manuscripts and Cookbooks
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