Scotch Collops
From The paper-bag cookery manual, 1911
Garnish with parsley and toast.
Presented as published in 1911. 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
Method
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 24. The excerpt below is the record exactly as published.
Scotch Collops. Mince or shred finely half a pound of lean beef (steak), free from fat or skin. Melt 1 oz. of butter and fry in it to a nice colour half a small onion finely minced, 64 THE PAPER-BAG COOKERY MANUAL. stir in about a dessert-spoonful of flour and cook a little longer ; now add the minced meat, and, lastly, one gill of stock
Cook this with the app: pantry check, scaling, and the assistant.