To Make a Dish of Scotch Colops
Item
Title
To Make a Dish of Scotch Colops
Transcript
take a leg of vele cut it in thin slices beat it wth the back of youre knife thn season them with peper and salt and Nutmeg a blade of mase thn fry thm in a litele sweet buter fry thm broon but not to much then take thm and put thm in to a stue pan put to thm strong broth and gravey of rost meat as much as you think will stue thm but not to much gravey a few swet hearbs and persly shred small & put in slice an onion in to faire water put the onion water in thn put in a blade on mase 2 or 3 cloves a litele sliced nutmeg thn cover thm close & let thm stue a bout an houre thn when youre Colops are half stued take a pinte of oysters stue thm in thare own Liquer but in onely the thn when youre Colops are Enough take a Gill of white wine and 2 or 3 an Cloves a few capers shed small a litele gratd nut meg 3 eg yolks put all these to the colops give it 2 or 3 toses over the fire you may put in a litele beaten up buter if you will thn garnish with fried backen an frid sausenges cut orang & lemens in Slices and lay a bout the dish
Subject
roast meat gravy See all items with this value
sweet herbs See all items with this value
Contributor
Caylor, Karmen
Le, Vincent
Source
Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
Publisher
George Mason University Libraries
Rights
Public domain. There are no known restrictions.