Recipe Manuscript

To Make White Scotchcollops

Name: To Make White Scotchcollops
Prep time: PTPT30M
Cook time: PTPT1H
Yield: 6
Cuisine: European
Ingredients: 1 kg veal leg (substitute: chicken breast for a lighter version); 1/2 teaspoon grated nutmeg; 1/2 teaspoon ground black pepper, plus 2-3 whole peppercorns; 1 teaspoon salt, or to taste; 30 g unsalted butter per layer (about 90-120 g total); 60 ml double cream per layer (about 180-240 ml total); 2-3 blades of mace (substitute: pinch of ground mace or nutmeg if unavailable); 1 small onion, peeled and studded with 3-4 cloves; 1 small bunch fresh parsley (plus extra, chopped, to serve); 2-3 sprigs fresh thyme; 2 large egg yolks; 60 ml double cream (for thickening); 1 lemon, juiced; 60 ml dry white wine; 10 g butter, kneaded with 1 tsp plain flour, if needed for thickening; Cooked forcemeat balls (about 8-10 small meatballs, see note); 6-8 stewed oysters (optional)

1700

From the treasured pages of Receipt book

Unknown Author

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1700

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make White Scotchcollops

"take a leg of veale and cut it into thin Collops and hack them very well and season them with Nutmeg peper and salt then put into your stew pan aboute 1 ounce of butterr and aboute 4 spoonfulls of Cream then Cover it all over with the veale Collops then put in 2 or 3 blades of Mace 2 or 3 Corns of peper one onyon stuck with Cloves 1 bunch of parsely and a litle time then Cover it Close till it is enough then put it all into a pan and Cover it Close to keep it warme then put the same quantity of Cream and butterr into your pan again with a fresh layre of Collops and so you must keep doing on till tis all done enough the same seasoning will doe for all only season it with a litle peper and salt as you think fit then you must take 2 yolkes of eggs and beat them up with a litle Cream and 3 or 4 spoonfulls of Cream and a litle sred parsely then put all your liquor and all your Collops into your stew pan and let have one boyle then take them off the fier till the fury of the heat is over then put in your thickning of eggs and set it over the fier tossing it upp 3 or 4 times if you find it not thick enough roule up a bit of butterr with a litle flower and tose it altogether till you think it is enough when you think it is enough squese a lemon and put in 4 spoonfulls of whitwine and put in the forcemeat balls and oysters the balls must be boyled and the oysters stued then shake it very well and put it into your dish Garnishing it as you please"

Note on the Original Text

The recipe is written as a long, continuous instruction reflecting the era's oral traditions, with minimal punctuation and plenty of period spelling ('Collops' for cutlets/collops, 'boyle' for boil, 'fier' for fire, 'liquor' for sauce or juices). Measurements are approximated with spoons and handfuls, typical before standardization. The style is direct, assumed for experienced cooks, and lacks precise timings, as expected in 1700s manuscript cookery writing.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book - Click to view recipe in book

Title

Receipt book (1700)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1700

Publisher

Unknown

Background

A delightful glimpse into the kitchens of the early 18th century, this historic culinary manuscript promises a feast of recipes, remedies, and perhaps a pinch of mystery. Expect both practical fare and elegant inspiration for the curious cook.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from an English household manuscript cookbook dating from around 1700, a time when upper-class homes valued complex, gently flavored stews. The dish, 'white scotchcollops,' is typical of early-modern English cookery, showcasing the prized veal and rich dairy sauces fashionable in court and gentry kitchens. Its use of spices like mace and imported items like white wine and oysters highlights both the global reach and the refined tastes of elite dining at the dawn of the 18th century.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A sharp carving knife for slicing the veal, a sturdy wooden chopping board, a meat tenderizer for hacking the meat thin, a heavy-bottomed stew pan or deep skillet (often made of brass or copper), a close-fitting lid to retain the gentle heat and moisture, a wooden spoon for stirring, small bowls for mixing eggs and cream, and a sieve or slotted spoon for removing the aromatics. Back then, these would be used over an open hearth with embers or a range fire.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2.2 lb veal leg (substitute: chicken breast for a lighter version)
1/2 teaspoon grated nutmeg
1/2 teaspoon ground black pepper, plus 2-3 whole peppercorns
1 teaspoon salt, or to taste
2 tbsp (1 oz) unsalted butter per layer (about 6-8 tbsp / 3-4 oz total)
1/4 cup double cream per layer (about 3/4-1 cup total)
2-3 blades of mace (substitute: pinch of ground mace or nutmeg if unavailable)
1 small onion, peeled and studded with 3-4 cloves
1 small bunch fresh parsley (plus extra, chopped, to serve)
2-3 sprigs fresh thyme
2 large egg yolks
1/4 cup double cream (for thickening)
1 lemon, juiced
1/4 cup dry white wine
2/3 tbsp butter, kneaded with 1 tsp plain flour, if needed for thickening
Cooked forcemeat balls (about 8-10 small meatballs, see note)
6-8 stewed oysters (optional)

Instructions

Begin by slicing 2.2 lb of veal leg into thin cutlets (collops), then tenderize them well.
Season the slices with freshly grated nutmeg, ground black pepper, and salt to taste.
In a large, heavy-based pot or deep sauté pan, melt about 2 tbsp (1 oz) of butter over medium heat and pour in approximately 1/4 cup of double cream.
Arrange a layer of veal slices over this.
Add 2-3 blades of mace, 2-3 whole black peppercorns, a whole small onion studded with 3-4 cloves, a small handful of fresh parsley, and a few sprigs of fresh thyme.
Cover the pan tightly and let the veal gently stew until just cooked through.
Remove the cooked veal and keep it warm as you repeat the process: add more butter and cream to the pan, then another layer of raw, seasoned veal, and repeat the spicing and stewing until all veal is cooked.
In a separate bowl, whisk together 2 egg yolks, a splash of cream (about 1/4 cup in total), and some finely chopped parsley.
Return all the veal and its juices to the pan, bring it to a simmer, and then—off the direct heat—whisk in the eggy mixture to thicken the sauce.
If the sauce is not thick enough, knead together a little butter (about 2/3 tbsp) and flour (about 1 tsp) and stir into the sauce while simmering gently.
Finally, squeeze in the juice of 1 lemon and add about 1/4 cup of dry white wine.
Stir in a handful of cooked forcemeat balls (small meatballs made from seasoned veal or chicken) and a small handful of stewed oysters (optional).
Shake the pan gently to mix, then serve garnished as you wish.

Estimated Calories

550 per serving

Cooking Estimates

Preparing and cooking this dish takes some time because you need to slice and tenderize the meat, cook it in layers, and make a rich sauce. You will also need to prepare the meatballs and any optional oysters if using. Overall, set aside about half an hour for prep and around an hour for cooking. Each serving contains an estimate of 550 calories, based on typical ingredients used for veal, cream, butter, and meatballs. This recipe serves 6 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.