Posted by: hearttohearthcookery | January 17, 2024

Veal Collops Baked-A Taste of Hearth Cooking

The rutcher (baking dish) pictured was just removed from the bake oven with the receipt (recipe) Veal Collops another way (Mary Smith, 1772).  The collops (slices of veal) seasoned with pepper, salt, mace and nutmeg and strewed with bread crumbs and shredded parsley are between to layers of bacon.

The rutcher (baking dish) pictured was just removed from the bake oven with the receipt (recipe) Veal Collops another way (Mary Smith, 1772).  The collops (slices of veal) seasoned with pepper, salt, mace and nutmeg and strewed with bread crumbs and shredded parsley are between to layers of bacon.

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Posted in Bacon, culinary history, food, food history, receipts, recipes, rutcher, Veal | Tags: , , , ,

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