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.
COOKING COLLOPS.--Dean Ramsay, who tells us, in his
"Reminiscences of Scottish Life and Character," a number of
famous stories of the strong-headed, warm-hearted, and
plain-spoken old dames of the north, gives, amongst them, the
following:--A strong-minded lady of this class was inquiring the
character of a cook she was about to hire. The lady who was
giving the character entered a little upon the cook's moral
qualifications, and described her as a very decent woman; to
which the astounding reply--this was 60 years ago, and a Dean
tells the story--"Oh, d--n her decency; can she make good
collops?"
ROAST FILLET OF VEAL.