Hannah Glasse's Veal Collops With Oyster Forcemeat

Recipe from

Oxmoor House


8 (1/4-inch-thick) veal cutlets
8 fresh oysters
3 slices bacon
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
Dash of ground nutmeg
Dash of ground mace
Dash of ground cloves
Pinch of dried whole thyme
2 tablespoons butter or margarine
1/2 cup beef broth
1/2 cup dry white wine
2 shallots, finely chopped
1 clove garlic, minced
1/2 pound fresh mushrooms, sliced
1 anchovy, mashed (optional)
2 tablespoons all-purpose flour
1 tablespoon butter or margarine, melted


Grind together 2 veal cutlets, oysters, and bacon in a food grinder. Add parsley, salt, pepper, nutmeg, mace, cloves, and thyme, mixing well.

Spread one-sixth ground mixture on each remaining veal cutlet. Roll up each cutlet jellyroll fashion, and secure with wooden picks.

Melt 2 tablespoons butter in a large skillet over medium heat; brown veal rolls on all sides. Transfer veal to a 2 1/2-quart shallow baking dish, reserving pan drippings in skillet.

Add beef broth, wine, shallots, garlic, mushrooms, and anchovy, if desired, to skillet; stir well. Pour mushroom mixture over veal rolls. Cover and bake at 350° for 1 hour. Remove veal rolls to a serving platter; keep warm.

Combine flour and 1 tablespoon melted butter; add to mushroom mixture, stirring until thickened. Serve sauce over veal rolls.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note