Mince Collops

Ingredients

• Half a pound minced steak
• One small onion
• Half an ounce dripping
• Half a pound stewing steak (thinly cut) or veal fillet
• One teaspoonful of flour
• One gill of stock
• Pepper and salt
• Sippets of toast or fried bread

Method

1. 1

   Prepare and chop the onion finely.

2. 2

   Make the dripping hot in a stewpan, and fry the onion in it for a few seconds.

3. 3

   Put in the mince and brown it carefully, beating it well with a wooden spoon or a fork to keep it free from lumps.

4. 4

   Sprinkle in the flour, and mix it well with the meat.

5. 5

   Add the hot stock and a pinch of salt, bring it to the boil, and season with pepper.

6. 6

   Simmer about one hour, stirring it frequently.

7. 7

   Serve it on a hot dish, garnished with sippets of toast.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 16. The excerpt below is the record exactly as published.

Mince Collops. Half a pound minced steak. One small onion. Half an ounce dripping. Half a pound stewing steak (thinly cut) or veal fillet. One onion. One teaspoonful of flour. One gill of stock. Pepper and salt. Sippets of toast or fried bread

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