To Make a Dish of Scotch Colops
Item
Title
To Make a Dish of Scotch Colops
Transcript
To Make a Dish of Scotch Colops
take a leg of vel[e] cut it in thin slices beat it wth ye back of youre knife yn season them with peper and salt and Nutmeg a blade of mase yn fry ym in a litele sweet buter fry ym [broon] but not to much then take ym and put ym in to a [stue] pan put to ym strong broth and gravey of rost meat as much as you think will [stue] ym but not to much gravey a few swet hearbs and parsly shred small & put in slice an onion in to faire water put ye onion water in yn put in a blade on mase 2 or 3 cloves a litele- sliced nutmeg yn cover ym close & let ym [stue] a bout [u]n houre yn when youre C[olops] are half sliced take a pinte of oysters [stue] ym in thare own liquor but in onely ye yn when youre Colops are Enough take a Gill of white wine and 2 or 3 an Choves a few capers shed small a litele gratd nut meg 3 eg yolks put all these to ye colops- give it 2 or 3 toses over ye fire you may put in a litele beaten up buter if you will yn garnish with fried baken an frie sauseges cur orang & lemens in Slices and lay a bout ye dish
take a leg of vel[e] cut it in thin slices beat it wth ye back of youre knife yn season them with peper and salt and Nutmeg a blade of mase yn fry ym in a litele sweet buter fry ym [broon] but not to much then take ym and put ym in to a [stue] pan put to ym strong broth and gravey of rost meat as much as you think will [stue] ym but not to much gravey a few swet hearbs and parsly shred small & put in slice an onion in to faire water put ye onion water in yn put in a blade on mase 2 or 3 cloves a litele- sliced nutmeg yn cover ym close & let ym [stue] a bout [u]n houre yn when youre C[olops] are half sliced take a pinte of oysters [stue] ym in thare own liquor but in onely ye yn when youre Colops are Enough take a Gill of white wine and 2 or 3 an Choves a few capers shed small a litele gratd nut meg 3 eg yolks put all these to ye colops- give it 2 or 3 toses over ye fire you may put in a litele beaten up buter if you will yn garnish with fried baken an frie sauseges cur orang & lemens in Slices and lay a bout ye dish
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.