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Receipts in Cookery, Preserving, Pickling etc. etc.
White Scotch Collops. Probatum-est.
The veal must be cut thin in small pieces, and hacked with the back of a knife to make them tender; season them with pepper, salt and lemonpeel, and fry them in butter to be only of a pale yellow: take half a pint of veal gravy that is seasoned with herbs, oni-on, and anchovy, two spoonfuls of white wine, two of the fried butter after the collops are done and four of cream; stir these over the fire till it begins to thicken, then put in the collops and balls of forced-meat, and the juice
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juice of a Lemon just before its dished: garnish with toasted bits of Bacon, Lemon and Barberries.
Forced Meat Balls Take a quarter of a pound of lean Veal or Pork, and six ounces of Beefsuet, well beat together in a mortar; season it with Thyme, Lemon-peel, Pepper and Salt and mix it into balls and fry them in beef dripping.
Fricasey of Chicken or Rabbit Skin the Chicken or Rabbits, cut them in pieces and let them lie two hours in water, then put them into the stewpan with half milk and water enough to cover them, some Onion, Thyme, Parsley, Anchovy and white Pepper: stew these gentle till the meat is enough, then take it out and strain the liquor.
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To two Chicken etc put the yolks of two Eggs beat well with a quarter of a pint of thick cream, two spoonfuls of white Wine and a little nutmeg: flour the meat and put it altogether into the stewpan with a bit of Butter; keep it stirred till it begins to boil and is as thick as cream; when taken off the fire, put in some juice of Lemon and garnish with Lemon and Barberries - there showd be Lemon peel boiled in gravy.
Sauce for boiled Fowls Make gravy with the necks, Heads etc of the Fowls, seasoned with Onion, Thyme, Parsley, Anchovy and Pepper and Lemon-peel; boil the Livers in the gravy enough to rub them thro' a sieve and mix it into the sauce with two spoonfuls of Cream and two of white Wine, thick it with Butter and put in some Lemon juice.
