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📝 Description
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🥘 Ingredients
The remains of cold roast veal, 1/2 teaspoonful of grated nutmeg, 2 blades of pounded mace, cayenne and salt to taste, a little butter, 1 dessertspoonful of flour, 1/4 pint of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon-juice, 1 teaspoonful of lemon-peel, 1 tablespoonful of mushroom ketchup, 3 tablespoonfuls of cream, 1 tablespoonful of sherry.
👨🍳 Method
Cut the veal into thin slices about 3 inches in width; hack them with a knife, and grate on them the nutmeg, mace, cayenne, and salt, and fry them in a little butter. Dish them, and make a gravy in the pan by putting in the remaining ingredients. Give one boil, and pour it over the collops; garnish with lemon and slices of toasted bacon, rolled. Forcemeat balls may be added to this dish. If cream is not at hand, substitute the yolk of an egg beaten up well with a little milk.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried the recipe for veal collops this week, eager to bring a touch of Victorian charm to my modern kitchen. The process was straightforward, and I found the combination of spices—nutmeg, mace, and cayenne—created a delightful warmth that I hadn't expected. The anchovy sauce added a surprising depth of umami flavor that really elevated the dish. This recipe is perfect for a weeknight cook looking to impress with minimal effort. The sliced veal, fried until golden, paired beautifully with the rich, creamy sauce. I was particularly delighted by the tangy kick from the lemon juice and peel, which cut through the richness nicely. Served with toasted bacon and a drizzle of mushroom ketchup, it was a hearty, comforting meal that felt both nostalgic and satisfyingly modern.
