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LOCATION: Recipes >> Beef Veal >> Meatballs 43

Print this Recipe    Meatballs 43

Scotch Collops

1/2 lb minced raw meat
2 oz bread-crumbs
1/2 lemon rind
1/2 onion (chopped)
1/2 pt stock
1 oz flour
1 dried egg
grated nutmeg
1 oz fat
2 oz bacon (chopped)
salt
pepper
cayenne
ketchup

Mix the minced meat, bacon, onion, seasoning and nutmeg together.
Moisten the mixture with the egg and roll it into balls. Coat
these with egg and crumb and fry them in hot fat; then drain them
well.

Make a brown gravy with the fat, flour and stock. Boil this up
and add the lemon rind, ketchup and seasonings. Put the balls in
the gravy.

Stew them for from half an hour to three-quarters. Then dish the
balls up and pour gravy over them, also adding a little lemon juice,
if desired.

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