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Recipe for :

Scotch Collops

When I came across this recipe I thought no-one else would have heard of it either, so I thought I would publish it both out of interest and to see what else anyone could come up with.

The recipe comes form a little cookery book entitled 'The "A.L." County Cookery Book' compiled by a County Education Secretary and Domestic Subjects Staff. The book was actually my wife's grandmother's from when she left school in 1913.

I don't suppose there are too many copies around - it also makes interesting reading to see what peole were using and eating all that time ago.

If anyone can send me any other interesting recipes from the past get in touch - email me.


1/2 lb minced raw meat
2 ozs bread-crumbs
1/2 lemon rind
1/2 onion (chopped)
1/2 pt stock
1 oz flour
1 dried egg
Grated nutmeg
1 oz fat
2 ozs bacon (chopped)
A little ketchup


  • Mix the minced meat, bacon, onion, seasoning and nutmeg together.
  • Moisten the mixture with the egg and roll it into balls.
  • Coat these with egg and crumb and fry them in hot fat; then drain them well.
  • Make a brown gravy with the fat, flour and stock.
  • Boil this up and add the lemon rind, ketchup and seasonings.
  • Put the balls in the gravy.
  • Stew them for from half an hour to three-quarters.
  • Then dish the balls up and pour gravy over them, also adding a little lemon juice, if desired.