Pork, Minced as Collops

Ingredients

• one pound of cold lean pork
• two ounces of fat pork
• four ounces of grated bread-crumbs
• two well-beaten eggs
• a little pepper
• a little salt

Method

1. 1

   Mince pork and mix with breadcrumbs, pepper, salt, and eggs.

2. 2

   Form into balls, fry until browned.

3. 3

   Serve with gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1286. The excerpt below is the record exactly as published.

a little salt and pepper, and a glass of light wine ; let it simmer gently for two hours, and baste two or three times at intervals during the time. Serve the pork on a hot dish with the sauce poured round it. Time to roast a loin weighing about four pounds, one hour and a quarter. Probable cost, 9.^d. to lO^d. per pound. Sufficient for five or six persons. Pork, Meat Cake of. — Mince separately one pound of lean pork and three quarters of a pound of fat bacon. Mix them, and season the mixture rather highly with salt, pepper, cayenne, and chopped sage. Bind the ingredients together with the yolk of an egg. Form a round cake about an inch thick ; dissolve a small portion of butter in a stewpan. Put in the cake, let it brown on one side, then turn it, and let it brown equally on the other. Put it on a hot dish, dredge a" little flour into the butter, mix it to a smooth paste, thin 'it with a little stock, season with pepper and salt, and boil until it is of the consistence of cream ; put in the cake, let it heat through, and serve with the sauce in the dish. If the flavour is liked, a little finely-minced onion maj'- be added both to the cake and the sauce. Time to fry, from twelve to fifteen minutes. Probable cost, Is. per pound. Sufficient for three persons. Pork, Meat Cake of. Cold —Cut the meat, fat and lean, from a cold joint of roast pork, and mince it very finely ; mix with it a couple of large potatoes freshly boiled and mashed, a little salt and pepper, a chopped onion, and a pinch of powdered sage. Add two or three eggs and a little milk, sufficient to make a very thick batter. Fry the cake like an omelet, or bake in a buttered dish. Serve with pickled onions or gherkins. Time to fry, until nicely browned. Probable cost, 6d., ex- clusive of the cold pork. Pork, Minced. — Take a pound of cold roast pork, free from fat or sldn, and season it with a little pepper, salt, and dry mustard. Pare, core, and mince finely four large apples, and put them into a saucepan with two ounces of fresh butter and three chopped onions of a moderate size. Stir these ingredients over the fire until tender. Pour over them three table-spoonfuls of nicely-flavoured stock, or if any is at hand, of the gxavy that was served with the roast pork. Add a table-spoonful of -vinegar, and a piece of brown thickening the size of a small nut, or if this is not to be had, a tea-spoonful of flour mixed smoothly with a dessert-spoonful of cold stock. Let the sauce boil five or six minutes. Stir into it the minced pork, and when this is quite hot, add the juice of a small lemon, and serve immediately. If the flavour is liked, a piece of garlic the size of a pea may be sim- mered with the sauce. Garnish the dish with toasted sippets. Time, half an hour. Probable cost, 6d., exclusive of the cold meat. Sufficient for two or three jDersons. Pork, Minced as Collops (a German recipe) . — Mince one pound of cold lean pork and two ounces of fat poik very finely. Mix with it four ounces of grated bread-crumbs, and a little pepper and salt, and bind the mixture together with two well-beaten eggs

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