Minced Collops
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for two or three persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 927. The excerpt below is the record exactly as published.
Minced CoUops. — Shred a shallot and part of an onion as small as may bo, and brown them both in a stewpan, with a good lump of butter; let them not acquire much colour. Have ready minced a pound of the fillet or a rump-steak. Add it to the browned onion, with a small cup of stock, a table-spoonful of mushroom ketchup, or a few button mush- rooms, also minced, and a little parsley and thyme tied together. Season to taste with salt and pepper
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