Scotch Collops
From A year's cookery, 1880
Serves 4
Onion is optional based on taste.
Presented as published in 1880. 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
- the steak
- An onion can be added, if liked
- a little butter
- a little flour
- a little stock
Method
Cut away fat from the steak and mince finely, seasoning with pepper and salt.
Melt butter in a stew-pan, add mince, and stir frequently.
After 8 minutes, dredge flour over it and pour in boiling hot stock.
Simmer gently for a minute or two and serve hot, garnished with toasted bread.
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 17. The excerpt below is the record exactly as published.
Scotch Collops. Macaroni Cheese. Boiled Brill. Roast Leg of Mutton. Yorkshire Pudding. Boiled Potatoes and Jeru¬ salem Artichokes. Cottage Plum Pudding. Cheese and Pulled Bread. Marketing. For the Day.— One pound and a half of Buttock Steak ( see January 1st) ; one good-sized. Brill. Brill and turbot are, as a rule, dear in winter. At the same time they may occasionally be obtained cheap. Brill does not possess the gelatinous fins and skin of the turbot, so highly prized by epicures. Its A YEAR'S COOKERY. 19 fins, instead of being regarded as choice morsels, are cut off before being cooked. Like the turbot, it should be of a yellowish tint, and should be chosen on account of its freshness. (See January 3rd.) Potatoes, Arti¬ chokes ; Macaroni ; six ounces of firm Beef Suet. For To-morrow.— Half a pound of Ba( on in rashers. (See January 3rd.) Buy a Saddle of Mutton with not very much fat on it, and ask the butcher to hang it till wanted. A saddle of mutton is generally spoken of as an ex¬ pensive joint. It is not a cheap one, but neither is it a very expensive one, if care is taken to procure it as lean as possible, that is, with as small an allow¬ ance of fat as can be. There is no question that it is an exceedingly delicious joint, and excellent soup may be made from the bones. Sea Biscuits. Breakfast. — Kippered Salmon. — Cut thin slices from the sal¬ mon, as many as are likely to be wanted, and let them soak in cold water all night. Wipe them dry, rub them over with oil or dissolved butter, lay them on the fish gridiron, and broil them over a bright fire for eight or ten minutes. Bub them over with fresh butter, squeeze the juice of a lemon over, and serve very hot. Be careful to hang the unused salmon in a cool, airy place. Slices may be taken from it when wanted. When the piece is finished, more should be procured, as kippered salmon, when it is liked, is so useful to keep in the house for breakfast. ( See Ham-cured Herrings, January 15th.) Milk Porridge (June 13th). Luncheon. — Scotch Gollops. — Cut away the fat and any skinny portions there may be about the steak, and mince it finely, seasoning it well with pepper and salt. An onion can be added, if liked, 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 eight minutes dredge a little flour over it, and pour upon it a little stock
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Cook this with the app: pantry check, scaling, and the assistant.