Scotch Collops

This recipe for 'Scotch collops' comes from the household manuscript of Jane Webb, written around 1725–1750. Such compilations were common in genteel British households, where recipe books were personal and practical guides. Dishes like this were at the height of 18th-century Anglo-Scottish cookery, showcasing both the influence of French techniques (such as larding and saucing with egg yolks) and the rich, savory tradition of British festive tables. The name 'collops' refers to slices or thin cuts of meat—veal being seen as a delicacy at the time, suitable for special occasions. The use of white wine, anchovies, and imported spices reflects both the reach of British trade and the evolving tastes of the early Georgian era.

In the 18th century, cooks would use large, heavy knives for slicing and tenderizing meat, and larding needles for threading bacon into veal. Frying was done over an open fire in sizable cast iron or copper pans, and sauces were finished in smaller metal or earthenware pots held over embers or suspended on adjustable cranes. Mortars and pestles ground up whole spices, while sieves or cloths strained sauces. Bread was cut into 'sippets' and toasted at the hearth. Serving dishes would often be large, decorative platters intended for grand presentation at the dining table.