Parish magazines can be a useful source of old recipes. The Silsden Parish Magazine, in combination with the national ‘Church Monthly’, February 1908, printed a recipe for Mutton Collops. As mutton was, and still is, a widely-available meat in the district, this recipe presented an opportunity to use left-over meat in a quick and tasty way.
Ingredients
- A few slices of cold leg or loin of mutton
- 1 blade of mace (use a teaspoon of dried mace if you can’t find a blade; and if you can’t find mace, nutmeg is a good substitute)
- 1 small bunch of savoury herbs minced very fine
- 2 or 3 shallots
- 2-3 oz (55-85g) butter
- 1 dessertspoon flour
- 10 fl oz (half a pint) of meat gravy
- 1 tablespoon lemon juice
- Salt and pepper to season
Method
- Season the slices of meat with salt, pepper, pounded mace, savoury herbs and minced shallots
- Fry these in butter and stir in the flour. Add the gravy and lemon juice
- Simmer gently for 5-7 minutes and serve immediately; it goes well with mashed potato.
