Scotch Collops

Scotch Collops (slices of meat) are a traditional Scottish dish. It can be created using either thin slices or minced meat of veal, beef, lamb or venison. This is combined with onion, salt, pepper, and suet, then stewed, baked or roasted with optional flavorings according to the meat used. It is traditionally served garnished with thin toast and mashed potato.

To dress Scotch collops.
TAKE veal, cut it thin, beat it well with the back of a knife or rolling pin, and grate some nutmeg over them; dip them in the yolk of an egg, and fry them in a little butter till they are of a fine brown; then pour the butter from them, and have ready half a pint of gravy, a little piece of butter rolled in flour, a few mushrooms, a glass of white wine, the yolk of an egg, and a little cream mixed together. If it wants a little salt, put it in. Stir it altogether, and when it is of a fine thickness dish it up. It does very well without the cream, if you have none; and very well without gravy, only put in just as much warm water, and either red or white wine.
Hannah Glasse The Aft of Cookery Made Plain and Easy, 1747

• 1kg veal (from the best part of the leg or fillet)
• freshly-grated nutmeg, to taste
• 2 egg yolks, beaten
• 3 tbsp butter, for frying
• 300ml gravy (or 200ml water with 100ml red wine)
• 1 tsp butter mixed to a paste with 1 tsp flour, for thickening
• 10 button mushrooms, halved
• 150ml white wine
• 1 egg yolk whisked with 2 tbsp cream
• salt, to taste.

Take the veal and cut it into thin slices. Beat these with a rolling pin then grate the nutmeg over them. Melt the butter in a pan, dip the veal slices in the beaten egg yolk, add to the pan and fry until golden brown. Pour off the excess butter then add the gravy (or water and wine mix) to the pan. Work in the butter and flour blend, a little at a time then add the white wine and button mushrooms. Bring to a simmer and cook for a few minutes. Beat together the egg yolk and cream in a bowl. Add a ladleful of the hot stock to temper then stir into the pan. Allow to heat through and thicken (but do not boil). Season to taste with salt and serve.

Yorkshire Pudding

TAKE a quart of milk, four eggs, and a little salt, make it up into a thick batter with flour, like a pancake batter. You must have a good piece of meat at the fire, take a stew-pan and put some dripping in, set it on the fire; when it boils, pour in your pudding ; let it bake on the fire till you think it is night enough, then turn a plate upside down in the dripping pan, that the dripping may not be blacked; set your stew-pan on it under your meat, and let the dripping drop on the pudding, and the heat of the fire come to it, to make it of a fine brown. When your meat is done and sent to table, drain all the fat from your pudding, and set it on the fire again to dry a little; then slide it as dry as you can into a dish, melt some butter, and pour it into a cup, and set it in the middle of the pudding. It is an excellent good pudding; the gravy of the meat eats well with it.

Hannah Glasse The Aft of Cookery Made Plain and Easy, 1747

• 1l milk
• 4 eggs, beaten
• 1/2 tsp salt
• 750g plain flour
• lard or dripping

Beat the eggs in a bowl then mix in the flour and salt before whisking in the milk until you have a thick batter. Set this aside to rest. Place dripping or lard in a metal baking or roasting dish. Transfer to an oven pre-heated to 220°C and heat the oil is very fat. Remove from the oven, pour in the batter (fill no more than 3/4 full) and immediately return to the oven. Bake for about 30 minutes, or until the pudding has puffed up and is well risen and golden brown. Cut into squares and serve to accompany your Scotch Collops.

Lemon Cream

The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine.

Take a pint of thick cream, and put it to the yolks of two eggs well beaten, four ounces of fine sugar and the thin rind of a lemon; boil it up, then stir it till almost cold: put the juice of a lemon in a dish or bowl, and pour the cream upon it, stirring it till quite cold.

Maria Eliza Ketelby Rundell, A New System of Domestic Cookery; 1806

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