My Lady Diana Porter's Scotch Collops

Ingredients

• a leg or two of Mutton
• a piece of Butter as much a Wall-nut
• a quartered Onion if you will
• squeese an Orange

Method

1. 1

   Cut mutton into thin slices and fry in a pan with a little butter.

2. 2

   Lay fried slices in a hot dish, pour gravy over, and repeat until done.

3. 3

   Add butter, onion, pepper, and salt to the gravy, boil, and pour over the slices.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 111. The excerpt below is the record exactly as published.

MY LADY DIANA PORTER'S SCOTCH COLLOPS Cut a leg or two of Mutton into thin slices, which beat very well. Put them to fry over a very quick fire in a pan first glased over, with no more Butter melted in it, then just to besmear a little all the bottom of the Pan. Turn them in due time. There must never be but one row in the pan, nor any slice lying upon another; but every one immediate to the pan. When they are fryed enough, lay them in a hot 1 82 SIR KENELMS DIGBIS dish covered, over a Chafing-dish, and pour upon them the Gravy that run out of them into the Pan. Then lay another row of slices in the Pan to fry as before ; and when they are enough, put them into the dish to the other. When you have enough, by such repetitions, or by doing them in two or three pans, all at a time ; take a Porrenger full of Gravy of Mutton, and put into it a piece of Butter as much a Wall-nut, and a quartered Onion if you will (or rub the dish afterwards with Garlike) and Pepper and Salt, and let this boil to be very hot ; then throw away the Onion, and pour this into the dish upon the slices, and let them stew a little to- gether ; then squeese an Orange

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