Cassell's dictionary of cookery

Veal Collops, Braised. — Cut about a pound of the fillet of veal into neat rounds half an inch thick and about the size of a crown piece. Pick the leaves from a handful of parslejr, wash them and chop them small, then mix with them a minced shallot and a small bunch of chives. Butter a stewpan thickly, sprinkle some of the herbs into it, and place in it alternate layers of veal and herbs until all the ingredients are used. Season each layer of veal with salt and pepper, and add a small slice of butter or a tea-spoonful of olive oil occasionally. Cover the whole with slices of bacon, and lay a round of oiled paper on the top. Put the lid on the stewpan, put a few red-hot cinders upon it (if this can be done), and stew the veal as gently as possible over a slow fire till it is tender. Arrange the pieces of veal in a dish. Half a glassful of light wine should be poured in when the veal is half dressed. Put a Little brown sauce into the stewpan, let it boil, and pour it over the collops. Veal Collops, Made with Dressed Veal. — Take the remains of roast veal. Cut the meat into slices three-quarters of an inch thick, three inches long, and two inches across. Gash these with a sharp knife, and sprinkle upon them salt and cayenne, pounded mace, or grated nutmeg. Cover them, and lay them aside till wanted. Break up the bones, and put them with the skin and trimmings of the meat into a saucepan. Cover with stock or water, and add an onion, a pinch of powdered mace, a few peppercorns, a small roll of lemon-rind, and a little salt. Let the gravy simmer till it is strong and pleasantly flavoured. Thicken it, and, supposing there is half a pint of it, stir into it a table-spoonful of lemon-juice, a table-spoonful of mushroom ketchup, and two table-spoonfuls of sherry. Flour and fry the collops in hot fat, put them in a dish, the sauce over them, and serve. Fried rashers of bacon should accompany this dish. If hked, a few forcemeat balls may be interspersed with the meat in the dish, and three table- spoonfuls of thick cream, or two table-spoonfuls of milk beaten up with the yolk of an egg, may be stirred into the sauce. Time to fry the collops, about six minutes ; one hour to make the gravy. Veal Collops Made with Fresh Meat. — No. 1. Veal collops should be taken from the shoulder or the fiUet. Cut the meat in slices half an inch thick, three inches long, and two broad. Flatten them with a cutletbat, and dredge them well with flour. Take as many rashers of bacon a quarter of an inch thick as there are slices of veal. Fry these in VEA 1038 ) VEA