An old ancestor of mine on the Vivian side ate this and I saw the name 'schotch collops' as what it was she ate so I decided to look it up and found it on the internet. I am posting this here for my own reference and hope anyone else that see's it enjoys it also.

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.

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.

Ingredients 

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)
Salt
Pepper
Cayenne
A little ketchup

Method

• 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.