cookbooks

Mutton Collops. Recipe

Take from a fine knuckle a couple of slices, cut and trim them in
collops the size of a tea cup, flatten them and spread over each side
a forcemeat for cutlets, and fry them; potatoe or Jerusalem artichokes
cut in slices of the same size and thickness, or pieces of bread
cut with a fluted cutter, prepared as the collops and fried, must be
placed alternately in the dish with them; they may be served with a
pure simple gravy, or very hot and dry on a napkin, garnished with
fried parsley and slices of lemon.
The knuckle may be used in the following manner: put it on with
sufficient water to cover it, season it and simmer till thoroughly
done, thicken the gravy with prepared barley, and flavor it with lemon
pickle, or capers; it should be slightly colored with saffron, and
celery sauce may be served as an accompaniment, or the mutton may be
served on a fine _purée_ of turnips.

Vote

1
2
3
4
5

Viewed 2075 times.


Other Recipes from Introductory Remarks.

Introductory Remarks.
To Clarify Suet.
Olio.
Alamode Beef, Or Sour Meat.
Kimmel Meat.
Beef And Beans.
Kugel And Commean.
Sauer Kraut.
Beef Collops.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
Brisket Stewed.
Beef Ragout.
To Salt Beef.
Spiced Beef.
Smoked Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
Collared Veal.
Curried Veal.