Mutton collops

7:00 am on 11 January 1919

Mutton CollopsCut some very thin slices from a cold leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savory herbs, and minced shallots; fry them in butter, stir in a dessertspoonful of flour, add half a pint of gravy and one tablespoonful of lemon juice; simmer very gently for about five or seven minutes, and serve immediately.

Source: Papers Past from The Kitchen: Observer, Volume XXXIX, Issue 19, 11 January 1919, Page 21

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