When you are going to boil them, put them into a Kettle
with as much Milk as will cover and boil them, being boiled, let them lie
in the liquor till they are almost cold, then take them out and lay them in
a basket upon a clean linnen cloth to cool. If they are well seasoned, they
will keep twelve or fifteen days; provided you keep them in a good place,
not moist, nor of any bad smell. You must still turn them and remove them
from one place to another.
SCOTCH COLLOPS
My Lord of Bristol's Scotch Collops are thus made: Take a leg of fine
Sweet-Mutton, that, to make it tender, is kept as long as possible may be
without stinking. In Winter seven or eight days. Cut it into slices with a
sharp Knife as thin as possibly you can. Then beat it with the back of a
heavy Knife, as long as you can, not breaking it in pieces. Then sprinkle
them with Salt, and lay them upon the Gridiron over a small Charcoal-fire,
to broil, till you perceive that side is enough, and before any moisture
run out of them upon the fire. Then lay the Collops into a warm dish close
covered, till the Gravy be run out of them.
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