MUTTON COLLOPS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 7 min Total: 7 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

A few slices of a cold leg or loin of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
1 blade of pounded mace ↝ Spices, mace, ground [Spices and Herbs]
1 small bunch of savoury herbs minced very fine
2 or 3 shalots
2 or 3 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
1/2 pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
1 tablespoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (7)

Cut some very thin slices from a leg or the chump end of a loin of mutton
Sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced shalot
Fry them in butter
Stir in a dessertspoonful of flour
Add the gravy and lemon-juice
Simmer very gently about 5 or 7 minutes
Serve immediately

Original Text

MUTTON COLLOPS (Cold Meat Cookery).

731. INGREDIENTS.—A few slices of a cold leg or loin of mutton, salt and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of butter, 1 dessertspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of lemon-juice.

Mode.—Cut some very thin slices from a leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced shalot; fry them in butter, stir in a dessertspoonful of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7 minutes, and serve immediately.

Time.—5 to 7 minutes.

Average cost, exclusive of the meat, 6d.

Seasonable at any time.

[Illustration: MUTTON CUTLETS.]

Notes

—