Scotch Collops

Ingredients

• + lb. buttock steak
• 4 teaspoonful chopped parsley
• 1 onion chopped
• Pepper and salt
• I oz. butter
• + oz. flour
• I gill stock

Method

1. 1

   Chop meat very finely, melt butter in saucepan.

2. 2

   When hot, fry onion then add the meat, and brown all together.

3. 3

   Stir in flour, add stock, and stir till boiling.

4. 4

   Simmer gently for about 1 hour.

5. 5

   Season, add parsley.

6. 6

   Serve on a hot dish and garnish with mashed potatoes or boiled rice.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 12. The excerpt below is the record exactly as published.

Scotch Collops + lb. buttock steak. 4 teaspoonful chopped parsley. 1 onion chopped. Pepper and salt. I oz. butter. Mashed potatoes or boiled + oz. flour. rige. I gill stock

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