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COLLOPS, SAVOURY (to imitate Game)

Prepare collops as in the recipe for COLLOPS, BEEF. After they are browned, put them into a saucepan, cover them with good gravy, season rather lightly with salt and pepper, and add a little pounded mace. Thicken the gravy by putting with it a lump of butter rolled in flour, and simmer the collops gently for three-quarters of an hour. Before serving, take out the meat, put it on a hot dish, and pour a table-spoonful of mushroom ketchup and a wine-glass of port into the gravy. Let it boil, then pour it over the meat. Send red currant jelly to table with the meat. Probable cost, 1s. 1d. per pound. Sufficient, two pounds for four persons.