Scotch Collops
Cut cold roast veal into thin slices, and dust over them a little mace,
nutmeg, cayenne, and salt, and fry them in a little butter. Lay on a
dish and make a gravy by adding 1 tablespoonful of flour, ¼ of a pint
of water, 1 teaspoonful of anchovy sauce, 1 tablespoonful of lemon
juice, ¼ of a teaspoonful of lemon peel, 3 tablespoonfuls of cream,
and 1 of sherry. Let boil up once and pour over the meat. Garnish with
lemon and parsley.
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