Cassell's dictionary of cookery

and about three inches across. Beat them with a cutlet-bat to flatten them, and sprinkle upon them salt, white pepper, and grated nutmeg, or if preferred dip them in egg and seasoned bread-crumbs. Dissolve a slice of fresh butter in a saucepan over a gentle fire. Fry the collops in this till they are equally and lightly browned. Drain them, lift them into a hot dish, and pour over them a little good brown sauce seasoned rather highly, and flavoured with lemon- juice. Serve very hot with thin slices of bacon round the dish. Time to fry the collops, about four minutes. No. 2. Fry the collops as above. Lift them upon a hot dish before the fire. Dissolve a slice of fresh butter in the saucepan, and as it melts mix a tablespoonful of flour smoothly with it. Stir it for two or three minutes, then add gradually as much stock made from bones as will make the sauce of the consistency of cream. Put in also an anchovy and haH a dozen button mushrooms chopped small. Let the sauce simmer for ten minutes, then add a little salt and white pepper, a pinch of grated nutmeg, and the fried collops. Let them simmer without boiling for ten or fifteen minutes, and serve them in a hot dish with the gravy poured over, and toasted bacon round them. Time, four minutes to fry the collops, ten minutes to simmer them in the gravy. Probable cost, veal, Is. per pound. Veal Cones. — Mince the veal with a little ham or tongue, and form it into a paste as for Veal Collops, Minced. If liked, this paste may be moistened with cream instead of stock. Form it into cones about three inches high. Brush these over with beaten egg, dredge bread-crumbs thickly upon them, and fry them in hot fat till they are brightly browned, or bake them in a brisk oven. Put a layer of fried bread-crumbs in a dish, place the cones upon them, and send tartar sauce, or if preferred brown sauce, to table with them. Veal Consomme for Making White Sauces. — Rub the inside of a bright saucepan with a coarse towel briskly for a minute or two. Heat it a little, and rub it with butter. Lay in it two or three slices of lean ham or bacon, then add two pounds of the neck or knuckle of veal cut into pieces about four inches square. Pour upon it half a pint of stock made from bones. Place it on a brisk fire for about twenty minutes, or till the veal is very lightly browned. Probe it in several places with the point of a knife till the juice flows freely. Put it again on the fire till the gravy begins to thicken without being at aU coloured. Turn it over once or twice, pour upon it boiling stock made from bones in the proportion of a pint and a half of stock to a pound of meat. Let the liquor boil, throw in a little salt, and skim it well, then draw the saucepan to the side, and simmer the gravy very gently for about two hours. Strain it into a bowl, and when cold remove the fat from the siu-face. An onion, a carrot, a bunch of sweet herbs, two or three sticks of celery, half a tea-spoonful of peppercorns, and a blade of mace should be simmered with the gravy to flavour it. A few button mushrooms will greatly improve it, but they may be omitted. The bones of poultry may, if liked, be sub- VEA ( 1039) VEA stituted for a portion of the veal. Time to simmer the gravy, about two hours. Probable cost, knuckle of veal, 5d. to 7d. per pound.