Home › The Principles of Cookery › Oxford John, Mutton

Oxford John, Mutton

Cut one pound and a half of very thin collops from a well-kept leg of mutton. Free them entirely from skin and sinew, season them with pepper, salt, and grated nutmeg, and dip them into a mixture composed of two table-spoonfuls of chopped parsley, a tea-spoonful of powdered thyme, and a tea-spoonful of finely-minced shallots. Fry the seasoned collops in three ounces of butter, and when they are lightly browned on both sides, cover them with good brown gravy, and add a piece of butter, rolled thickly in flour, and a tea-spoonful of strained lemon-juice. Let them remain on the fire a few minutes until the sauce is on the point of boiling, then turn them on a hot dish, and serve with sippets. It the collops are allowed to boil they will prove hard. Time, half an hour. Probable cost, 1s. 8d. Sufficient for three or four persons.