Oxford John

Name: Oxford John
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Salt and pepper; Salt and pepper; 2 tablespoons seasoned flour; 2 lb (1 kg) fillet end of a leg of lamb; 1¼ cups (3 dl) good brown gravy slightly thickened; 2 tablespoons finely chopped thyme; 4 slices white bread, cut in ½ inch (1 cm) squares and fried crisp in butter; 4 slices white bread, cut in ½ inch (1 cm) squares and fried crisp in butter; 3 shallots or a medium onion, chopped; ½ stick (60 g) butter; 2 tablespoons finely chopped parsley; 3 shallots or a medium onion, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

English Provincial Cooking

By Elisabeth Ayrton

Published 1980

About

An early college recipe for mutton collops. The dish, which is very good and quite unlike stewed lamb or mutton, is also good made with venison. Serve with red-currant or rowan jelly.

Ingredients

2 lb (1 kg) fillet end of a leg of lamb
2 tablespoons seasoned flour

Europe
United Kingdom
Engalnd
Dinner
Main course

Method

Cut the lamb into very thin, small slices (collops), discarding all bone, fat and sinew. Lightly rub the collops with seasoned flour. Fry gently in the butter, adding the shallots and herbs as the meat begins to cook. After 2 minutes turn the collops and then turn again after 2 minutes more. After 6 minutes, the collops will be done; pour the gravy into the pan and stir well. As soon as the gra