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 Share this:
