s in the pease season.

_Scotch Collops._--(No. 517*.)

The veal must be cut the same as for cutlets, in pieces about as big as
a crown-piece; flour them well, and fry them of a light brown in fresh
butter; lay them in a stew-pan; dredge them over with flour, and then
put in as much boiling water as will well cover the veal; pour this in
by degrees, shaking the stew-pan, and set it on the fire; when it comes
to a boil, take off the scum, put in one onion, a blade of mace, and let
it simmer very gently for three quarters of an hour; lay them on a dish,
and pour the gravy through a sieve over them.

N.B. Lemon-juice and peel, wine, catchup, &c., are sometimes added; add
curry powder, No. 455, and you have curry collops.

_Veal Olives._--(No. 518.)

Cut half a dozen slices off a fillet of veal, half an inch thick, and as
long and square as you can; flat them with a chopper, and rub them over
with an egg that has been beat on a plate; cut some fat bacon as thin as
possible, the same size as the veal; lay it on the veal, and rub it with
a little of the egg; make a little veal forcemeat, see receipt, No. 375,
and spread it very thin over the bacon; roll up the olives tight, rub
them with the egg, and then roll them in fine bread-crumbs; put them on
a lark-spit, and roast them at a brisk fire: they will take three
quarters of an hour.

Rump-steaks are sometimes dressed this way.

Mushroom sauce, brown (Nos. 305 or 306), or beef gravy (No. 329). Vide
chapter on sauces, &c.

_Cold Calf's Head hashed._--(No. 519.)

See _Obs._ to boiled calf's head, No. 10.

_Calf's Head hashed, or Ragout._--(No. 520.) See No. 247.

Wash a calf's head, which, to make this dish in the best style, should
have the skin on, and boil it, see No. 10; boil one half all but enough,
so that it may be soon quite done when put into the hash to warm, the
other quite tender: from this half take out the bones: score it
superficially; beat up an egg; put it over the head with a paste-brush,
and strew over it a little grated bread and lemon-peel, and thyme and
parsley, chopped very fine, or in powder, then bread-crumbs, and put it
in the Dutch oven to brown.

Cut the other half-head into handsome slices, and put it into a stew-pan
with a quart of gravy (No. 329), or turtle sauce (No. 343), with
forcemeat balls (Nos. 376, 380), egg-balls, a wine-glass of white wine,
and some catchup, &c.; put in the meat; let it warm together, and skim
off t