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Classic
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page 52
Scotch Collops.
Cut real into thin bits about three inches over, and rather round; beat with a
rolling pin, and grate a little nutmeg over them; dip into the yolk of an egg,
and fry them in a little butter of a fine brown: pour the butter off; and have
ready warm to pour upon them half a pint of gravy, a little bit of butter rubbed
into a little flour, a yolk of egg, two large spoonfuls of cream, and a bit of
salt. Don't boil the sauce, but stir it till of a fine thickness to serve with
the collops.
To boil Calf's Head.
Clean it very nicely, and soak it in water, that it may look very white; take
out the tongue to salt, and the brains to make a little dish. Boil the head
extremely tender; then stew it over with crumbs and chopped parsley, and brown
them; or, if liked better, leave one side plain. Bacon and greens are to be
served to eat with it.
The brains must be boiled; and then mixed with melted butter, scalded sage
chopped, pepper, and salt.
If any of the head is left, it may be hashed next day, and a few slices of bacon
just wanned and put round.
Cold calf's head eats well if grilled.
To hash Calf's Head.
When half-boiled, cut off the meat in slices, half an inch thick, and two or
three inches long: brown some butter, flour, and sliced onion, and throw in the
slices with some good gravy, truffles, and morels; give it one boil, skim it
well, and set it in a moderate heat to simmer till very tender.
Season with pepper, salt, and Cayenne, at first; and ten minutes before serving,
throw in some shred parsley, and a very small bit of taragon and knotted
marjoram cut as fine as possible; just before you serve, add the squeeze of a
lemon. Forcemeat-balls, and bits of bacon rolled round.
Another way.-Boil the head almost enough, and take
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