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Miss Collins recipe collection manuscript, 19th century?
Page 2
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[?] dish of veal Cut large collops from a leg of veal [?] them [?]] [dip?] them in the yolks of eggs that have been well beaten, season them with cloves, mace, nutmeg, and pepper grounded fine, [make?] some meat with veal [big or not?], sweet herbs and spice, strew it over the collops, roll, add
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[?] dish of veal Cut large collops from a leg of veal [?] them [?]] [dip?] them in the yolks of eggs that have been well beaten, season them with cloves, mace, nutmeg, and pepper grounded fine, [make?] some meat with veal [big or not?], sweet herbs and spice, strew it over the collops, roll, add
Szathmary Culinary Manuscripts and Cookbooks
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