To Make a Dish of Scotch Colops [collops]
Item
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Title
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To Make a Dish of Scotch Colops [collops]
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Date
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1694/1795
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Description
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A recipe for veal fried with butter and spices and stewed in gravy.
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Transcript
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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
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Contributor
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Caylor, Karmen
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Grimm, Stephanie
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Bakir, Mehtap
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Source
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Elizabeth Fairfax cookbook, Collection #C0202, Special Collections Research Center, George Mason University Libraries.
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Publisher
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George Mason University Libraries
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Rights
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Public domain. There are no known restrictions.
