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📝 Description
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🥘 Ingredients
About 2 lbs. of the prime part of the leg of veal, a few slices of bacon, forcemeat No. 417, cayenne to taste, egg and bread crumbs, gravy.
👨🍳 Method
Cut the veal into long thin collops, flatten them, and lay on each a piece of thin bacon of the same size; have ready some forcemeat, made by recipe No. 417, which spread over the bacon, sprinkle over all a little cayenne, roll them up tightly, and do not let them be more than 2 inches long. Skewer each one firmly, egg and bread crumb them, and fry them a nice brown in a little butter, turning them occasionally, and shaking the pan about. When done, place them on a dish before the fire; put a small piece of butter in the pan, dredge in a little flour, add 1/4 pint of water, 2 tablespoonfuls of lemon-juice, a seasoning of salt, pepper, and pounded mace; let the whole boil up, and pour it over the collops.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe for veal collops from Mrs. Beeton's classic tome, and I was instantly charmed by the process of creating little veal pinwheels stuffed with bacon and forcemeat. I found the most delightful surprise was the subtle, warm note of mace in the sauce. It's not an herb I use often, but it added a gentle, exotic touch that balanced the richness of the veal and bacon beautifully. This recipe is perfect for a weeknight cook looking to elevate a simple dinner with a touch of vintage elegance. The collops take just a few minutes to fry and the sauce comes together quickly, making it a feasible yet impressive option for a busy evening. I served them with some simple mashed potatoes to soak up the lovely sauce, and it was a hit. The next time I'm craving a bit of old-fashioned comfort with a twist, I'll be rolling up my sleeves and making these collops again.
