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
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.
Looks lije a tasty challenge.Not hard to accomplish.I love the winetouch & nutmeg.Wonder if a sprinkle of nutmeg would be good in friend eggplant batter?Thnx for sharing.Im learning!