made Plain and Eafy • 
21 
C H A P. II. 
Made Dishes, 
To drefs Scotch collops . 
TAKE veal, cut it thin, beat it well with the back of a 
knife or rolling pin, and grate fome 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 muihrooms, a glafs of white wine, the yolk of an 
egg, and a little cream mixed together., If it wants a little fait, 
put it in. Stir it all together, and when it is of a fine thicknefs 
difh it up. It does very well without the cream, if you have 
none; and very well without gravy, only put in juft as much 
warm water, and either red or white wine. 
To drefs white Scotch collops . 
Do not dip them in egg, but fry them till they are tender, 
but not brown. Take your meat out of the pan, and pour all 
out, then put in your meat again, as above, only you muft put 
in fome cream. 
To drefs a fillet of veal with collops . 
FOR an alteration, take a fmall fillet of veal, cut what col¬ 
lops you want, then take the udder and fill it with force-meat, 
roll it round, tie it with a packthread acrofs, and roaftit; lay 
your collops in the difh, and lay your udder in the middle. 
Garnifh your dilhes with lemon. 
To make force-meat balls . 
NOW you are to obferve, that force-meat balls are a great 
addition to all made difhcs ; made thus : take half a pound of 
veal, and half a pound of fuet, cut fine, and beat in a mar¬ 
ble mortar or wooden bowl; have a few fuet-herbs Hired fine, 
a little mace dried and beat fine, a fmall nutmeg grated, or 
half a large one, a little lemon peel cut very fine, a little pep¬ 
per and fait, and the yolks of two eggs; mix ail thefe well to- 
C 3 gether. 
