Oxford John

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
collops
seasoning
stewing aromatics
for stewing
for garnish
Instructions (7)
  1. Cut some collops from a leg of mutton as thin as you can, and take out all the fat sinews.
  2. Season them with salt, pepper, and mace, and stew over them a little shred parsley, thyme, and two or three shalots.
  3. Put a good lump of butter into a stew-pan, and when it is hot, put in your collops.
  4. Keep stirring them with a wooden spoon till they are three parts done, and then add half a pint of gravy, a little lemon-juice, and thicken it with flour and butter.
  5. Let them simmer four or five minutes, and they will be enough.
  6. Put them into your dish with the gravy, and throw fried pieces of bread, cut in dices, over and round them.
  7. Garnish with pickles.
Original Text
Oxford John. CUT some collops from a leg of mutton as thin as you can, and take out all the fat sinews. Season them with salt, pepper, and mace, and stew over them a little shred par-sley, thyme, and two or three shalots. Put a good lump of butter into a stew-pan, and when it is hot, put in your collops. Keep stirring them with a wooden spoon till they are three parts done, and then add half a pint of gravy, a little lemon-juice, and thicken it with flour and butter. Let them simmer four or five minutes, and they will be enough. Put them into your dish with the gravy, and throw fried pieces of bread, cut in dices, over and round them. Garnish with pickles.
Notes
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