SCOTCH COLLOPS (Cold Meat Cookery)

Ingredients

• The remains of cold roast veal
• a little butter
• flour
• 1/2 pint water
• 1 onion
• 1 blade pounded mace
• 1 tablespoonful lemon-juice
• 1/2 teaspoonful finely-minced lemon-peel
• 2 tablespoonful sherry
• 1 tablespoonful mushroom ketchup

Instructions

1. Cut the veal the same thickness as for cutlets, rather larger than a crown-piece;
2. flour the meat well, and fry a light brown in butter;
3. dredge again with flour, and add 1/2 pint of water, pouring it in by degrees;
4. 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.