To dress a fillet of veal with collops is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of a fillet of veal stuffed with forcemeat that's roasted and served with fried collops (thin strips) of meat. The full recipe is presented here and I hope you enjoy this classic British version of: To dress a fillet of veal with collops.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Aft of Cookery Made Plain and Easy, the classic Georgian cookbook.
To dreſs a fillet of veal with collops.
FOR an alteration, take a ſmall fillet of veal, but what collops you want, then take the udder and fill it with force-meat, roll it round, tie it with a packthread acroſs, and roaſt it ; lay your collops in the diſh and lay your udder in the middle. Garniſh your diſhes with lemon.
Modern Redaction
Ingredients:
1 whole fillet of veal (the inside of the leg and the udder)
6 collops (thin slices) of veal, from the fillet or from the best part of the leg
100g veal forcemeat
Method:
Take the fillet and make a flap under the udder. Stuff this with the forcemeat then wrap the udder over this and around the fillet. Secure with butcher's twine and place in a roasting tin.
Transfer to an oven pre-heated to 220°C and roast for 15 minutes. Reduce the oven temperature and roast for a further 25 minutes per 500g.
In the meantime, fry the collops until done. Arrange the fillet in the centre of a serving dish and set the collops around it. Garnish with sliced lemon and serve immediately.
