Mutton Collops
Cut from that part of a well hung loin of mutton which is next the leg, some collops very thin. Take out the sinews. Season them with salt, pepper and mace, and strew over them shred parsley, thyme, and two or three shalots. Fry them in butter till half done. Add half a pint of gravy, a little juice of lemon, and a piece of butter rubbed in flour, and simmer the whole very gently five minutes. They should be served immediately, or they will be hard.