Scotch Collops

Ingredients

• 1| lbs. of steak
• salt
• pepper
• An onion can be added, if liked
• a little butter
• a little flour
• a little stock, boiling hot

Method

1. 1

   Cut away the fat and any skinny portions from the steak and mince it finely, seasoning well with salt and pepper.

2. 2

   Melt a little butter in a stew-pan, add the mince, and stir frequently to prevent lumps.

3. 3

   After about 8 minutes, dredge a little flour over it and pour in boiling hot stock.

4. 4

   Let it simmer gently for a minute or two longer and serve very hot, garnished with three-cornered pieces of toasted bread.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 139. The excerpt below is the record exactly as published.

SCOTCH COLLOPS — Cut away the fat and any skinny portions there may be from about 1| lbs. of steak, and mince it finely, sea- soning it well with salt and pepper. An onion can be added, if liked, CEOQUETTES 183 but this is a matter of taste. Melt a little butter in a stew-pan, put in the mince and stir it frequently to keep it from getting into lumps. In about 8 minutes, dredge a little flour over it, and pour upon it a little stock, boiling hot

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