Cut the lean part of a leg of veal into thin collops; beat them with the back of a knife; season with pepper and salt, shred thyme and parsley, and flour them well. Reserve some of the meat to make balls. Taking as much suet as meat, shred it small; then beat it in a mortar; season with pepper, salt, shred herbs, a little shred onion, and a little allspice. Put in an egg or two, according to the quantity. Make balls, and fry them in good dripping; keep them warm. Then fry your collops with clarified butter, till they are brown enough; and, while they are warming in the pan, put in your sauce, which must be made thus:—have some good glaze, a little white wine, a good piece of butter, and two yolks of eggs. Put your balls to the collops; flour and make them very hot in the pan; put in your sauce, shake them well, and let them boil. If you would have them white, put strong broth instead of glaze and half a pint of cream.
Scotch Collops, brown.
Cut your collops thin and from the fillet. Season them with salt and pepper, and fry them off quick and brown. Brown a piece of butter thickened with flour, and put in some good gravy, mushrooms, morels, truffles, and forcemeat balls, with sweetbread dried. Squeeze in a lemon, and let the whole boil till of a proper thickness. Then put in your collops, but do not let them boil; toss them up quick, and serve up.
Collops, White. No. 1.
Take a small slice of veal, cut thin slices from it, and beat them out very thin: butter a frying-pan very lightly, place them in it, and pass them on the fire, but not to get any colour. Trim them round, and put them into white sauce.
Collops, White. No. 2.
Cut the veal very thin; put it into a stewpan with a piece of butter and one clove of shalot; toss it in a pan for a few minutes. Have ready to put to it some cream, more or less according to the quantity of veal, a piece of butter mixed with flour, the yolk of an egg, a little nutmeg, and a tea-spoonful of lemon-pickle. Stir it over the fire till it is thick enough, but do not let it boil. If you choose forcemeat balls, have them ready boiled in water, and take out the shalot before you dish up: ten minutes will do them.
Collops, White. No. 3.
Hack and cut your collops well; season with pepper and salt, and fry them quick of a pale colour in a little bit of butter. Squeeze in a lemon: put in half a pint of cream and the yolks of four eggs. Toss them up quick, and serve them hot.