Читать книгу The Lady's Own Cookery Book, and New Dinner-Table Directory; - Bury Charlotte Campbell - Страница 263

MEATS AND VEGETABLES
Scotch Collops, brown

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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.

The Lady's Own Cookery Book, and New Dinner-Table Directory;

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