Mutton Collops
Origin: London, England
Source: Anonymous, 1846
Ingredients
- 1 knuckle mutton
- forcemeat for cutlets
- potatoes or Jerusalem artichokes
- gravy
- fried parsley
- lemon
- water
- prepared barley
- lemon pickle or capers
- saffron
- celery sauce
- turnips
Instructions
- Cut a fine mutton knuckle into two slices and trim them into collops the size of a teacup. Flatten each collop and spread a forcemeat for cutlets over both sides.
- Fry the collops. Prepare potatoes or Jerusalem artichokes cut into slices of the same size and thickness as the collops, or cut pieces of bread with a fluted cutter. Prepare and fry these in the same manner as the collops.
- Arrange the collops and fried accompaniments alternately in the dish. Serve them with a pure simple gravy, or hot and dry on a napkin garnished with fried parsley and slices of lemon.
- Alternatively, the knuckle may be simmered: put it on with sufficient water to cover it, season it, and simmer until thoroughly done. Thicken the gravy with prepared barley and flavor it with lemon pickle or capers. Slightly color it with saffron. Serve with celery sauce or on a fine purée of turnips.