Scotch Collops
From The closet of Sir Kenelm Digby Knight opened, 1910
Mutton should be kept as long as possible without spoiling.
Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 104. The excerpt below is the record exactly as published.
SCOTCH COLLOPS My Lord of Bristol's Scotch Collops are thus made : Take a leg of fine Sweet-Mutton, that, to make it tender, is kept as long as possible may be without stinking. In Winter seven or eight days. Cut it into slices with a sharp Knife as thin as pos- sibly you can. Then beat it with the back of a heavy Knife, as long as you can, not breaking it in pieces. Then sprinkle them with Salt
Cook this with the app: pantry check, scaling, and the assistant.