Scotch, or Scorched Collops
Ingredients
Directions
Brown the thin slices of veal in a pan.
Dress the veal with herbs before serving.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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