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Mutton Collops
From Consult me, 1902
Serves 4
Serve immediately to avoid toughness.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 340. The excerpt below is the record exactly as published.
MUTTON COLLOPS.— Take a loin of mutton that has been well hung ; cut from the part next the leg, some thin collops. Take out the sinew. Season the collops with salt, pepper, and mace ; strew over them shred pars- ley, thyme, and two or three shalots : fry them in butter till half done ; add half a pint of gravy, a little juice of lemon, and a piece of butter
Cook this with the app: pantry check, scaling, and the assistant.