Venison Dressed in Collops
[The Cook's and Confectioner's Dictionary]
Cut Part of a Haunch of Venison into collops, then hack it with the Back of a Knife, lard it with small Lardons; then mince Thyme, Rosemary, Parsley, Spinage and other sweet Herbs small with Beef-suet-, Season them with Salt, Cloves and Nutmeg beaten, and mingle them well together with the Yolks of half a dozen Eggs, Spread these upon your Collops, tye them together, spit them and roast them: set a Dish under them to receive the Gravy, put to it some Claret; when the Collops are near roasted enough, The dish over a Chafing-dish of Coals, put in grated Bread, Vinegar, Sugar and beaten Cinnamon; stir them together, add a Ladleful of drawn Butter, dish your Venison: and pour the Sauce over them.
Beef, cut into slices
spinach
thyme
rosemary
parsley
oregano
ground clove
nutmeg
butter
Mince all the herbs and spices in a food processor. Mix into butter. Spread the butter mixture onto each piece of beef. Stack the pieces as you go to form a roast of slices. Tie roast with kitchen string. Roast for 45 minutes at 350 degrees.
Cut strings and separate slices. Serve with garlic almond sauce.
Depends on number of slices used.
1-2 slices per person.
