Mutton Collops is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of left-over cooked mutton cut into slices that are fried to cook and finished in a gravy base thickened with flour. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton Collops.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MUTTON COLLOPS (Cold Meat Cookery).
731. INGREDIENTS.—A few slices of a cold leg or loin of mutton, salt and pepper to taste, 1 blade of pounded mace, 1 small bunch of savoury herbs minced very fine, 2 or 3 shalots, 2 or 3 oz. of butter, 1 dessertspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of lemon-juice.
Mode.—Cut some very thin slices from a leg or the chump end of a loin of mutton; sprinkle them with pepper, salt, pounded mace, minced savoury herbs, and minced shalot; fry them in butter, stir in a dessertspoonful of flour, add the gravy and lemon-juice, simmer very gently about 5 or 7 minutes, and serve immediately.
Time.—5 to 7 minutes.
Average cost, exclusive of the meat, 6d.
Seasonable at any time.
Modern Redaction
Ingredients:
12 slices of cold, cooked leg or loin of mutton, cut very thin (the collops)
salt and freshly-ground black pepper, to taste
1/4 tsp ground mace
1 small bunch of savoury herbs, finely minced
3 shallots, finely minced
80g butter
1 dessert spoon plain flour
300ml gravy
1 tbsp lemon juice
Method:
Season the mutton slices on both sides with salt, black pepper, mace, savoury herbs and minced shallots.
Melt the butter in a pan, add the seasoned meat slices and fry gently on both sides until just golden. Remove the meat from the pan then scatter the flour over the remaining butter and stir to combine. Whisk in the gravy until smooth then stir in the lemon juice.
Return the meat to the pan, bring to a simmer and cook gently for about 6 minutes, or until the meat is heated through. Serve immediately.
