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Mutton Collops
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons.
Presented as published in 1892. 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
Nutrition per serving
480Calories
33 gProtein
11 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories480 kcal
Protein33 g
Carbohydrates11 g
Fiber0.7 g
Sugars1.2 g
Total Fat39 g
Saturated Fat15 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.6 g
Cholesterol137 mg
Sodium118 mg
Potassium528 mg
Calcium36 mg
Iron3.7 mg
Magnesium44 mg
Phosphorus311 mg
Zinc6.7 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A4.2 mcg
Vitamin E0 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B124.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate64 mcg
Choline5.5 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 960. The excerpt below is the record exactly as published.
Mutton CoUops. — Shred two or three shallots, a sprig or two of parsley, and a small bu.'ich of savouiy herbs. Take a few thin slices from the leg or loin of mutton, as under- dressed as possible, and of equal sizes, sprinkle them with the chopped herbs, salt, pepper, and a little pounded mace ; fry the collops slightly in butter, about two ounces, add a good cup of gravy, a piece of butter kneaded with a dessert- spoonful of flour, some chopped capers drained from their vinegar, or a little lemon- juice. Simmer for a few minutes, and serve quickly when done. Chopped gherkins may be used instead of capers. Suflicient, one pound and a half of meat
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