Scotch Collops

Charles II was known to have cooked up a batch of scotch collops whilst running from the Parliamentary army at Boscobel House. This version of the very popular 17th century dish is adapted from the English Heritage publication "Food and Cooking in 17th century Britain" by Peter Brears

Ingredients:

1 lb (450 g) lamb or mutton
6 oz (175 g) butter
5 tbs (75ml) claret or other red wine
2 tbs (30ml) vinegar
1 onion
2 anchovy fillets
1 tbsp (15ml) horseradish sauce
1 clove garlic

Method:

Slice the lamb or mutton thinly, and gently fry it in the butter until browned (about 5 - 10 mins).

Remove from the heat then add all the other ingredients except the garlic.

Heat gently for a few minutes, stirring, but do not allow to boil.

Slice the garlic clove, then rub it around the serving dish before pouring in the meat and sauce - this will impart a subtle garlic flavour. Serve with bread, which some likem to toast first.

Variations

Other versions of this recipe include lemon peel and nutmeg and say to use oysters if you have them!

The version in "Mrs Cromwell's Cookery Book" sounds more like an early fry up or a strange omelette. Unlike the other recipes for this dish it uses veal instead of mutton and half a pound of sausages, with half a pint of your largest stewing oysters.

When the veal and sausages are about done you add eight beaten eggs and shredded capers (1/4 pound of), an anchovy dissolved in white wine and water, thyme, a whole grated nutmeg and the rest of the butter. Keep stirring to stop it curdling. Then serve with sliced lemon, a little vinegar and barberries.