To dress white Scotch collops is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of lightly-fried veal slices served in a cream sauce with mushrooms. The full recipe is presented here and I hope you enjoy this classic British version of: To dress white Scotch collops.
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To dreſs white Scotch collops.
DO not dip them in egg, but fry them till they are tender, but not brown. Take your meat out of the pan, and pour all out, then put in your meat again, as above, only you muſt put in ſome cream.
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Ingredients:
1kg veal (from the best part of the leg or fillet)
freshly-grated nutmeg, to taste
3 tbsp butter, for frying
200ml cream
10 button mushrooms, halved
Method:
Take the veal and cut it into thin slices. Beat these with a rolling pin then grate the nutmeg over them. Melt the butter in a pan, add the veal slices and fry until cooked through but not coloured. Drain all the excess butter from the pan then add the cream and mushrooms.
Bring to a simmer and cook for about 20 minutes, or until the sauce has thickened and the veal is cooked through.
