Mutton Escalopes, or Collops, with Fine Herbs

Ingredients

• an ounce of dissolved butter
• a table-spoonful of flour
• a spoonful of ketchup
• a quai-ter of a pint of stock
• the juice of half a lemon

Method

1. 1

   Chop mushrooms, parsley, and a shallot.

2. 2

   Fry thin slices of mutton in butter until brown.

3. 3

   Keep warm.

4. 4

   In the same pan, add mushrooms, parsley, shallot, and more butter; stew for five minutes.

5. 5

   Add flour, ketchup, stock, and lemon juice.

6. 6

   Stir until thick, add collops, heat without boiling, and serve with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 965. The excerpt below is the record exactly as published.

Mutton Escalopes, or Collops, with fine Herbs. — Chop some mush- rooms, parsley, and a shallot, and get small thin slices (about two inches square) from the chump end of a loin of mutton. Fry these brown on both sides in a stew- pan with an ounce of dissolved butter ; the fire should be brisk, and the collops turned several times in the butter. When done, take them out, and keep them warm before the fire. Put in the mushrooms, parsley, and shallot, half an ounce more of butter, and stew for five minutes ; then add a table-spoonful of floui; a spoonful of ketchup, a quai-ter of a pint of stock, and the juice of half a lemon

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