Savoury Minced Collops

Ingredients

• about an ounce and a half of butter
• a dessertspoonful of flour
• a large teaspoonful of finely-shred parsley or mixed savoury herbs
• two-thirds as much of salt
• half the quantity of pepper
• a pound of rump-steak
• half a cupful of boiling water

Method

1. 1

   Make a thickening with butter and flour, add herbs, and cook until deep yellow brown.

2. 2

   Add minced steak, heat, then gradually pour in boiling water.

3. 3

   Stew gently for 10 minutes and serve with catsup or lemon juice.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 196. The excerpt below is the record exactly as published.

SAVOURY MINCED COLLOPS. Make a little thickening (see Brown Rcvx, Chapter V.) with about an ounce and a half of butter, and a dessertspoonful of flour ; when it begins to be coloured, shake lightly into it a large teaspoonful of finely-shred parsley or mixed savoury herbs, two-thirds as much of salt, and half the quantity of pepper. Keep these stirred over a 202 MODERN COOKERY. [CUAP. X. gentle fire until the thickening is of a deep yellow brown ; then add a pound of rump-steak, finely minced, and keep it well separated with a fork until it is quite hot ; next pour to it gradually half a cupful of boiling water

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