Collops, Savoury (to imitate Game)

Ingredients

• two pounds of collops
• a table-spoonful of mushroom ketchup
• a wine-glass of port
• a lump of butter
• a lump of butter rolled in flour
• a little pounded mace

Method

1. 1

   Brown collops, then place in a saucepan, cover with gravy, season with salt, pepper, and mace.

2. 2

   Thicken gravy with butter and flour, simmer for three-quarters of an hour.

3. 3

   Serve with mushroom ketchup and port added to the gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 402. The excerpt below is the record exactly as published.

a table-spoonful of mushroom ketchup. Probable cost. Is. Id. per poimd. Sufficient, two pounds for four persons. Collops, Savoury (to imitate Game).— Prepare collops as in the recipe for Beef Col- lops. After they are browned, put them into a saucepan, cover them with good gravy, season rather lightly with salt and pepper, and add a httle pounded mace. Thicken the gravy by putting with it a lump of butter rolled in flour, and simmer the collops gently for three-quarters of an hour. Before ser\'ing, take out the meat, put it on a hot dish, and pom- a table-spoonful of muslrroom ketchup and a wine-glass of port

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