Scotch Collops is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of veal cutlets cut from left-over roast veal that are floured and fried before being cooked with onions and spices and served with the pan juices flavoured with sherry, lemon juice and mushroom ketchup. The full recipe is presented here and I hope you enjoy this classic British version of: Scotch Collops.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
SCOTCH COLLOPS (Cold Meat Cookery).
870. INGREDIENTS.—The remains of cold roast veal, a little butter, flour, 1/2 pint of water, 1 onion, 1 blade of pounded mace, 1 tablespoonful of lemon-juice, 1/2 teaspoonful of finely-minced lemon-peel, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup.
Mode.—Cut the veal the same thickness as for cutlets, rather larger than a crown-piece; flour the meat well, and fry a light brown in butter; dredge again with flour, and add 1/2 pint of water, pouring it in by degrees; set it on the fire, and when it boils, add the onion and mace, and let it simmer very gently about 3/4 hour; flavour the gravy with lemon-juice, peel, wine, and ketchup, in the above proportion; give one boil, and serve.
Time.—3/4 hour.
Seasonable from March to October.
Modern Redaction
Ingredients:
remains of cold, roast, veal
flour for dusting
2 tbsp butter
300ml water
1 onion, finely sliced
1/4 tsp ground mace
1 tbsp lemon juice
1/2 tsp freshly-grated lemon zest
2 tbsp dry sherry
1 tbsp mushroom ketchup
Method:
Trim the veal and slice into cutlets (about 5mm thick; the collops). Melt the butter in a pan, dust the meat liberally with flour and fry in the butter until golden brown all over. Dust the meat with flour again then return to the pan and gradually add in the 300ml water.
Gently bring to a boil then add the onions and a mace. Bring to a simmer and cook gently for 45 minutes. Stir in the lemon juice, lemon zest, sherry and mushroom ketchup then bring just to a boil.
