If brown, cut the collops thin, beat them a little, fry them in butter for about two minutes, after having seasoned them with a little beaten mace; place them in a deep dish as they are fried, and cover them with gravy. Put some butter into the frying-pan, and allow it just to change color. Then strain the collops through a colander from the gravy, and fry them quickly; pour the burnt butter from the pan, and put in the gravy, adding a little lemon-juice. The gravy may be made of the trimmings of the veal; serve it up with forcemeat balls.

If white, cut the collops the size of a crown piece, and not much thicker; butter the bottom of the stewpan and lay the meat piece by piece upon it, having shaken a little flour upon the butter; add two blades of mace and a little nutmeg. Set the stewpan on the fire, and toss it together until the meat is very white; then add half a pint of strong veal broth and one quarter of a pint of cream; toss the whole, and when simmered enough, let them just boil; add a little lemon juice, some forcemeat balls, and either oysters or mushrooms, which must both be very white; if necessary, thicken the sauce with the yolk of eggs, but do not let it boil afterwards.