Collops, Savoury, Minced

Ingredients

• two ounces of fresh butter
• a table-spoonful of flour
• a pound and a half of steak
• a breakfast-cupful of boiling water
• a table-spoonful of mushroom ketchup
• the juice of a small lemon
• a tea-spoonful of chopped parsley
• a tea-spoonful of savoury herbs

Method

1. 1

   Melt butter in a stewpan, mix flour smoothly with it, and stir until lightly browned.

2. 2

   Add pepper, salt, parsley, and savoury herbs.

3. 3

   Mix well, then add minced steak.

4. 4

   Stir to prevent lumps, then pour in boiling water.

5. 5

   Simmer gently for ten minutes, adding lemon juice or mushroom ketchup before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 402. The excerpt below is the record exactly as published.

Collops, Savoury, Minced.— Put two ounces of fresh butter into a stewpan, and mix a table-spoonful of flour smoothly with it ; keep stirring the paste till it is lightly browned, then add a httle pepper and salt, a tea-spoonful of chopped parsley, and a tea-spoonful of savoiuy herbs. Mix well together, and when nieely browned, put with it a pound and a half of steak finely minced. Move it about with a fork to prevent its getting into lumps, and when it is quite hot, pour into it .a breakfast-cupful of IjoiHng water. Simmer very gently for ten minutes; before sei-v-ing, add the juice of a small lemon, or a table-spoonful of mushroom ketchup

Cook this with the app: pantry check, scaling, and the assistant.