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James Doak cookbook: The art of cookery, circa 1760s

Page 31

Made Dishes Chapter 2 1762
To Dress White Soctch Collops
do not dip them in eggs but fry them till they are brown take your meat out of the pan and pore all out then put in your meat again as above only you must put in some cream
To dress a fillet of veal with collops for an alteration take a small fillet of veal cut what collops you want then take the udder and fillet with forcemeat role it round tie it with a string a crose and next it lay your collops in the dish and lay your udder in the middle garnish your dish with leamon
To make forcemeat balls
Now you are to observe that forcemeat balls are a great addition to all made dishes made thus take half a pound of veal half a pound of sewit cut fine and beat in a marble morter or wooden dish have a few small Hearbs fine a little more and beat fine a small nutmeag grated fine a little leamon peal and cut very fine a little peper and salt and the yolks of two eggs mix it together in little balls role them in flower if they are for any thing of white sauce but never fry them for white sauce

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Made Dishes Chapter 2 1762 To Dress White Soctch Collops do not dip them in eggs but fry them till they are brown take your meat out of the pan and pore all out then put in your meat again as above only you must put in some cream To dress a fillet of veal with collops for an alteration take a small fillet of veal cut what collops you want then take the udder and fillet with forcemeat role it round tie it with a string a crose and next it lay your collops in the dish and lay your udder in the middle garnish your dish with leamon To make forcemeat balls Now you are to observe that forcemeat balls are a great addition to all made dishes made thus take half a pound of veal half a pound of sewit cut fine and beat in a marble morter or wooden dish have a few small Hearbs fine a little more and beat fine a small nutmeag grated fine a little leamon peal and cut very fine a little peper and salt and the yolks of two eggs mix it together in little balls role them in flower if they are for any thing of white sauce but never fry them for white sauce