Hannah Glasse's Veal Collops With Oyster Forcemeat

Recipe from Oxmoor House

More 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


  1. Grind together 2 veal cutlets, oysters, and bacon in a food grinder. Add parsley, salt, pepper, nutmeg, mace, cloves, and thyme, mixing well.
  2. Spread one-sixth ground mixture on each remaining veal cutlet. Roll up each cutlet jellyroll fashion, and secure with wooden picks.
  3. 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.
  4. 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.
  5. Combine flour and 1 tablespoon melted butter; add to mushroom mixture, stirring until thickened. Serve sauce over veal rolls.
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