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Collops

Meats

(or Colhoppes) General term for any thin piece of meat, whether natural or reformed. Sometimes a synonym for 'bacon rasher', known as far back as as Langland 1390 (Digby 1669, Glasse 1747, etc).


Collops of, in this case, streaky bacon
Image: http://www.grasmere-farm.co.uk


See: Collop Monday


Original Receipt in 'The Art of Cookery, Made Plain and Easy' by Hannah Glasse, 1747 (Glasse 1747);

Beef collops
CUT them into thin pieces about two inches long, beat them with the back of a knife very well, grate some nutmeg, flour them a little, lay them in a stew-pan, put in as much water as you think will do for sauce, half an onion cut small, a little piece of lemon-peel cut small, a bundle of sweet-herbs, a little pepper and salt, a piece of butter rolled in a little flour. Set them on a slow fire: when they begin to simmer, stir them now and then; when they begin to be hot, ten minutes will do them, but take care they do not boil. Take out the sweet-herbs, pour it into the dish, and send it to table.
Note, You may do the inside of the sirloin of beef in the same manner, the day after it is roasted, only do not beat them, but cut them thin.

NB: You may do this dish between two pewter dishes, hang them between two chairs, take six sheets of white brown paper, tear them into strips, and burn them under the dish one piece at a time.

[Mrs Glasse gives more advice about the Brown Paper method elsewhere:
... hang the dish on the back of two chairs by the rim, have ready three sheets of brown paper, tear each sheet into five pieces and draw them through your hand; light one piece and hold it under the bottom of the dish moving the paper about; as fast as the paper burns light another till all is burnt and your meat will be enough. Fifteen minutes just does it. ]



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