Oxford John

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (9)
  1. Cut the leg of mutton into as thin collops as possible, removing all fat.
  2. Season the collops with mace, pepper, and salt.
  3. Strew among them a little shred parsley, thyme, and two or three shallots.
  4. Put a good lump of butter into a stew-pan and heat it.
  5. Add all the collops to the hot butter and stir with a wooden spoon until three-parts done.
  6. Add half a pint of gravy and a little lemon juice.
  7. Thicken with flour and butter.
  8. Simmer for four to five minutes.
  9. Serve hot with fried bread cut in slices, over and around them.
Original Text
OXFORD JOHN. TAKE a stale leg of mutton, cut it in as thin colops as you possibly can, take out all the fat finess, season them with mace, pepper, and salt, strew among them a little shred parsley, thyme, and two or three shalots, put a good lump of butter into a stew-pan; when it is hot put in all your collops, keep stirring them with a wooden spoon till they are three parts done, then add half a pint of gravy, a little juice of lemon, thicken it a little with flour and butter, let them simmer four or five minutes and they will be quite enough: if you let them boil, or leave them ready before you want them, they will grow hard: serve them up hot, with fried bread cut in slices, over and round them.
Notes
—