SCOTCH COLLOPS

This ancient recipe dates from the eighteenth century.

4 slices of veal; 3 oz. butter; 3 oz. flour; pinch of ground mace; 5 tablespoons chicken or veal stock; 1 egg yolk; 2 tablespoons cream; salt; 1 lemon. (6 oz mushrooms can also be added.)

Trim and beat the veal, then roll them in seasoned flour. Heat the butter and when it is foaming then brown the veal on both sides. Add the lemon and mace, then pour over the stock and simmer gently until the meat is tender. Taste for seasoning, put the veal on to a warm dish. Beat the egg, then stir into the pan juices, reheat, stirring well, but do not reboil. Pour over the veal and serve.