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Mutton Collops

Shred two or three shallots, a sprig or two of parsley, and a small bunch of savoury herbs. Take a few thin slices from the leg or loin of mutton, as underdone as possible, and of equal sizes, sprinkle them with the chopped herbs, salt, pepper, and a little pounded mace; fry the collops slightly in butter, about two ounces, add a good cup of gravy, a piece of butter kneaded with a dessert-spoonful of flour, some chopped capers drained from their vinegar, or a little lemon-juice. Simmer for a few minutes, and serve quickly when done. Chopped gherkins may be used instead of capers. Sufficient, one pound and a half of meat for four persons.