l jelly, cayenne
pepper and salt, a pinch of each, and one glass of white wine,
twenty-four pieces of truffles the size of a shilling, and a
table-spoonful of mushrooms: wash them thoroughly from vinegar; squeeze
the juice of half a lemon; stew the sauce gently for one hour; then
throw in the veal, and stew it all together for five minutes. Serve
quite hot, laying the veal regularly in the dish.

_Another way._

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