Breakfast Mutton Collops with Tomatoes

Ingredients

• half a dozen thin slices from the cold mutton
• an egg
• a tea-spoonful of flour
• a little pepper
• a little salt
• a slice of butter
• the tomatoes

Method

1. 1

   Cut the mutton into slices, beat the egg, and draw the slices through it.

2. 2

   Toss them in bread-crumbs mixed with flour, pepper, and salt.

3. 3

   Melt butter in a frying-pan, cook the collops gently until brown on both sides.

4. 4

   Fry sliced tomatoes in the same fat for 3-4 minutes, serve around the collops with bread-crumbs sprinkled on top.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 271. The excerpt below is the record exactly as published.

kfast. — Mutton Collops, with Tomatoes. — Cut half a dozen thin slices from the cold mutton. Break an egg into a plate and beat it lightly. Draw the slices of mutton through it and toss them in the bread-crumbs, which have been mixed with a tea-spoonful of flour and a little pepper and salt. Melt a slice of butter in a frying- pan, put in the collops, and cook them very gently. When they are brown upon one side turn them to the other. Cut the tomatoes into slices about half an inch thick. Take up the collops, put them on a hot dish, and fry the tomatoes in the same fat. In three or four Mi A YEAR'S COOKERY. minutes they will be done. Put them round the collops, sprinkle a few bread-crumbs over them, and serve. Porridge (January 25th). Luncheon. — 1 Toad-in-tke-Hole (January 15th); Cauliflower au Gratin (April 25th). Dinner. — Ouster Soup. — Take the liquor in which the cod was boiled, or, if this is not available, the liquqr in which the leg of mutton was boiled can be used. Throw a small onion, a little salt

Cook this with the app: pantry check, scaling, and the assistant.