There were oysters, and salads, and porter, Scotch collops, roast pig, and boiled fowl, And glasses of brandy and water, And plenty of punch in a bowl. The guests they sat merrily down, Determined to eat and drink hearty, And nothing was talked of in town, But Old Madam Fig’s dashing party. Sing turnips, and carrots, and greens, Sing candles, red herrings, and tea. Of all the gay parties I’ve seen, ’Tis Madam Fig’s Gala for me. -Madam Fig's Gala , circa 1820
Collops are slices of meat. The derivation of the term is uncertain. It appears to be related to the Swedish word kalops, rather than to the French word escalope. In Elizabethan times, "collops" came to refer specifically to slices of bacon. Shrove Monday, also known as Collop Monday, was traditionally the last day to cook and eat meat before Lent, when that was a period of fasting from meat. A traditional breakfast dish was collops of bacon topped with a fried egg. Scotch Collops are a traditional Scottish dish. It can be created using either thin slices or minced meat of veal, beef, lamb or venison. This is combined with onion, salt, pepper, and suet, then stewed, baked or roasted with optional flavourings according to the meat used. It is traditionally served garnished with thin toast and mashed potato.
To dreſs Scotch collops. TAKE veal, cut it thin, beat it well with the back of a knife or rolling pin, and grate ſome nutmeg over them ; dip them in the yolk of an egg, and fry them in a little butter till they are of a fine brown; then pour the butter from them, and have ready half a pint of gravy, a little piece of butter rolled in flour, a few muſhrooms, a glaſs of white wine, the yolk of an egg, and a little cream mixed together. If it wants a little ſalt, put it it. Stir it altogether, and when it is of a fine thickneſs diſh it up. It does very well without the cream, if you have none ; and very well without gravy, only put in juſt as much warm water, and either red or white wine. Hannah Glasse The Aft of Cookery Made Plain and Easy, 1747
- 1kg veal (from the best part of the leg or fillet)
- freshly-grated nutmeg, to taste
- 2 egg yolks, beaten
- 3 tbsp butter, for frying
- 300ml gravy (or 200ml water with 100ml red wine)
- 1 tsp butter mixed to a paste with 1 tsp flour, for thickening
- 10 button mushrooms, halved
- 150ml white wine
- 1 egg yolk whisked with 2 tbsp cream
- salt, to taste.
Take the veal and cut it into thin slices.
Beat these with a rolling pin then grate the nutmeg over them.
Melt the butter in a pan, dip the veal slices in the beaten egg yolk, add to the pan and fry until golden brown.
Pour off the excess butter then add the gravy (or water and wine mix) to the pan.
Work in the butter and flour blend, a little at a time then add the white wine and button mushrooms.
Bring to a simmer and cook for a few minutes. Beat together the egg yolk and cream in a bowl.
Add a ladleful of the hot stock to temper then stir into the pan. Allow to heat through and thicken (but do not boil).
Season to taste with salt and serve.
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Modernized recipe copyright © Celtnet.co.uk, atreasury of recipes both old and new, including a full modernization of Hannah Glasse's Art of Cookery Made Plain and Easy. Historical information from Wikipedia