Home › The Principles of Cookery › Mutton Escalopes, or Collops, with Fine Herbs

Mutton Escalopes, or Collops, with Fine Herbs

Chop some mushrooms, parsley, and a shallot, and get small thin slices (about two inches square) from the chump end of a loin of mutton. Fry these brown on both sides in a stewpan with an ounce of dissolved butter; the fire should be brisk, and the collops turned several times in the butter. When done, take them out, and keep them warm before the fire. Put in the pan the mushrooms, parsley, and shallot, half an ounce more of butter, and stew for five minutes; then add a table-spoonful of flour, a spoonful of ketchup, a quarter of a pint of stock, and the juice of half a lemon. Stir till thick. Return the collops; make them hot, but do not boil; place them high in the centre of the dish; pour the sauce over, and serve with toasted sippets or potato-balls. Time, fifteen minutes altogether. Probable cost, 10d. per pound.