Mrs Beetons Meat Recipes Revisited
Mutton Collops
(Cold Meat Cookery)
A few slices of a cold Leg or Loin of Mutton
285ml (½ pint) Brown Gravy
2 or 3 shallots
50-85g (2-3oz) Butter
1 Small Bunch Savoury Herbs, minced very fine
1 tbsp Lemon Juice
½ tbsp Flour
1 Blade of Ground Mace
Salt and Pepper, to taste
Cut some very thin slices from a leg or the chump end of a loin of mutton
Sprinkle them with salt, pepper, ground mace, minced savoury herbs and minced shallot.
Fry in butter, stir in the flour, add the gravy and lemon juice.
Simmer very gently about 5 or 7 minutes and serve immediately.
Time: 5 to 7 minutes.
Seasonable at any time.
MUTTON COLLOPS
(Cold Meat Cookery)
731. INGREDIENTS - A few slices of a cold leg or loin of mutton, salt and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of butter, 1 dessertspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of lemon-juice.
Mode - Cut some very thin slices from a leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced shalot; fry them in butter, stir in a dessertspoonful of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7 minutes, and serve immediately.
Time - 5 to 7 minutes.
Average cost, exclusive of the meat, 6d.
Seasonable at any time.
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