Chap. XI. – Stewing, pp.350-357.

[Old Scottish Recipes Contents]

• Rump of Beef
• A Fillet of Veal
• Breast of Veal
• Neck or Knuckle of Veal
• Neat’s Tongue
• Scots Collop
• Fowls
• Pigeons
• Partridges
• Ox Palates
• Veal Cutlet
• Kidney Collops
• Minced Collops

Fish

• Carp, Tench, and Soles
• Pike and Cod
• Lampreys and Eels
• Soles, Plaice, and Flounders
• Oysters

Hashing and Mincing

• Mutton to Imitate Venison
• Turkies, Veal, Fowls, or Rabbits