White Scotch Collops is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of veal cutlets that are cut from left-over roast veal, rubbed with spices, fried and served with a sauce made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: White Scotch Collops.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SCOTCH COLLOPS, WHITE (Cold Meat Cookery).
871. 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.
Mode.—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.
Time.—About 5 or 7 minutes.
Seasonable from May to October.
Modern Redaction
Ingredients:
remains of cold, roast, veal
1/2 tsp freshly-grated nutmeg
1/2 tsp ground mace
cayenne pepper, to taste
salt, to taste
3 tbsp butter
1 dessert spoon plain flour
150ml water
1 tsp Anchovy Sauce
1 tbsp lemon juice
1 tsp freshly-grated lemon zest
1 tbsp mushroom ketchup
3 tbsp single cream
1 tbsp dry sherry
Method:
Cut the veal into thin slices about 8cm wide (the collops). Score these with a knife and rub in the nutmeg, mace, cayenne pepper and salt. Melt the butter in a pan, add the meat pieces and fry until golden brown and cooked through.
Remove the pieces of meat and set aside to keep warm. Scatter the plain flour over the butter remaining in the pan and stir in to form a smooth roux. Cook for about 2 minutes, stirring gently then work in the water until smooth. Bring to a simmer and add the anchovy sauce, lemon juice, lemon zest, mushroom ketchup and sherry to flavour. Bring to a boil, reduce to a simmer and cook until thickened.
Take off the heat and whisk in the cream. Arrange the meat on a serving dish, pour over the sauce and serve.
