Scotch Collops
A cook has mighty things professed;
Then send us but two dishes nicely dressed,—
One called Scotch Collops.
King.
Cut veal in thin bits, about three inches over and rather round, beat with a rolling-pin; grate a little nutmeg over them; dip in the yolk of an egg, and fry them in a little butter of a fine brown; have ready, warm, to pour upon them, half a pint of gravy, a little bit of butter rubbed into a little flour, to which put the yolk of an egg, two large spoonfuls of cream, and a little salt.
Do not boil the sauce, but stir until of a fine thickness to serve with the collops.