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Anne Bayne booke [of recipes] circa 1700
Page 183
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(183) To make mutton Collups Take a leg of mutton & cut it the right way of the grain. then hackle it with your knife very thin then take a Gridiron & heat it & make it very cleane & when it is hot rub it with the fat side of your mutton & lie the Collups on one side of the Gridiron. then turne them on the other side. they will be presently hot enough. then take bread cut in round peices & dry it before the fire & lay on the inside of your dish. then have ready some good gravy with an Anchovy & shallot & lay your Collups upon the bread. & power on a little more gravy & a little salt. & so garnish them up with pickles as you please.
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(183) To make mutton Collups Take a leg of mutton & cut it the right way of the grain. then hackle it with your knife very thin then take a Gridiron & heat it & make it very cleane & when it is hot rub it with the fat side of your mutton & lie the Collups on one side of the Gridiron. then turne them on the other side. they will be presently hot enough. then take bread cut in round peices & dry it before the fire & lay on the inside of your dish. then have ready some good gravy with an Anchovy & shallot & lay your Collups upon the bread. & power on a little more gravy & a little salt. & so garnish them up with pickles as you please.
Szathmary Culinary Manuscripts and Cookbooks
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