Mutton Collops

Ingredients

• some parsley
• one shalot
• a loin of mutton
• one ounce of dissolved butter
• a tablespoonful of flour
• a tablespoonful of catsup
• the juice of half a lemon
• a little stock

Method

1. 1

   Fry mutton slices until brown, remove, sauté parsley and shalot, add flour, catsup, stock, and lemon juice, return collops to heat without boiling, and serve with potato balls.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 10. The excerpt below is the record exactly as published.

Mutton Collops. Chop some parsley and one shalot, and get small thin slices, about two inches square, from the chump end of a loin of mutton. Fry the collops alone, till brown on both sides, in a stew- pan with one ounce of dissolved butter. The fire should be brisk, and the collops turned up and down in the butter. When done take them out, put in the parsley and shalot, add a little more % butter, and stew for five minutes. Then add a tablespoonful of flour, a tablespoonful of catsup,^ a little stock, and the juice of half a lemon

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