Oxford John, Mutton

Ingredients

• one pound and a half of very thin collops from a well-kept leg of mutton
• three ounces of butter
• two tablespoonfuls of chopped parsley
• a tea-spoonful of powdered thyme
• a tea-spoonful of finely-minced shallots
• a tea-spoonful of strained lemon-juice
• a piece of butter, rolled thickly in flour

Method

1. 1

   Cut the collops from the mutton, free them from fat and sinew, season with pepper, salt, and nutmeg.

2. 2

   Dip into a mixture of parsley, thyme, and shallots.

3. 3

   Fry in butter until browned, cover with gravy, add butter and lemon juice, simmer until sauce is nearly boiling, then serve.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1058. The excerpt below is the record exactly as published.

Oxford John, Mutton.— Cut one pound and a haK of very tliin collops from a well-kept leg of mutton. Free them entirely from slan and sinew, season them with pepper, salt, and grated nutmeg, and dip them into a mixture composed of two table-spoonfuls of chopped parsley, a tea-spoonful of powdered thyme, and a tea-spoonful of finely-minced shallots. Fry the seasoned collops in three ounces of butter, and when they are lightly browned on both sides, cover them with good brown gravy, and add a piece of butter, roUed thickly in flour, and a tea-spoonful of strained lemon-juice

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