Scotch Collops

Ingredients

• 1 1 lbs. lean beefsteak
• 1 onion
• 1 oz. butter
• a little flour
• £ pint of stock
• pepper
• salt

Method

1. 1

   Mince the beef finely, fry the chopped onion in butter until brown, add stock and a little flour, boil briefly.

2. 2

   Season minced beef with pepper and salt, add to gravy, and simmer gently for 10-12 minutes, stirring to avoid lumps.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 26. The excerpt below is the record exactly as published.

1 onion, 1 oz. butter, a little flour, £ pint of stock, 2 eggs, bread-crumbs, pepper and salt. Mince the beef finely, cut off all outside pieces, chop up the onion and fry it in a stew-pan with the butter till quite brown, then pour in the stock (if you have no stock use Lemco mixed with water) and a very little flour ; let it boil for a few minutes ; season the minced beef with pepper and salt and put it with the gravy in the stew-pan, then stir in quickly for two minutes the well-beaten yolk of one egg and pour it upon a dish to cool. When cold make the mince into balls, roll them in very fine bread-crumbs, then in the yolk of an egg, and then in bread- crumbs again. Fry them in a frying basket a light brown, and serve piled up on a dish with fried parsley for a garnish. MEAT. 35 To Stew Rumpsteak. — 2 oz. butter, if lbs. rumpsteak, 1 dozen oysters, 1 tablespoon flour, 4 pickled walnuts, 1 pint water, 1 onion. Cut up the steak into nice little pieces and fry in the butter until they are brown on both sides. Then in the same butter fry the onion chopped up and the pickled walnuts also cut into little bits. Put all into a saucepan with a pint of water and simmer gently for three hours, skim well and add 1 teaspoon of salt, half a teaspoon of pepper, 1 tablespoon of sherry, and thicken the liquor with the flour. Let it boil for a few minutes, and then take off" the fire and leave till it gets cold. Skim off the fat, and the following day warm up the steak and gravy and add the oysters with some of their liquor strained. To Pickle Beef. — -f teaspoon powdered mace, 1 teaspoon black pepper, 1 teaspoon cloves, f small nutmeg, a pinch of cayenne, 3I oz. brown sugar. Mix these ingredients together, and well rub 6 lbs. of flank or silver-side of beef with them, and let it lie three days. Then add f lb. fine salt, and rub and turn it over once in twenty-four hours for twelve days. To Roast Sirloin or Ribs of Beef. — Trim the joint and tie and skewer it into a good shape. Dredge it with flour and hang it on the spit. Place it near the fire for a few minutes, then draw it to a distance and let it remain so until the heat has penetrated through it ; baste continually, first with a little dripping, after- wards with its own fat ; let it be drawn nearer to the fire for the last half-hour or more of roasting, to brown it well. From twenty to thirty minutes a pound is required to cook joints. For the gravy empty the dripping-pan of all the dripping, pour in some boiling water slightly salted, stir it about and strain over the meat. A simpler plan is to bake the meat in one of the new “ household ” self-basting baking-pans. They answer well, and are no trouble at all. Sirloin of Beef. — A sirloin of beef can be divided by cutting out the undercut and cooking it in one of the different ways for which recipes are given. The thick part of the meat can be re- 36 MEAT. moved from the bones with a sharp knife, then rolled and roasted. A small quantity of meat should be left on the bones, which can be grilled for luncheon or breakfast. To Roast Rolled Ribs of Beef. — One or two ribs. Bone the meat and roll the meat round, secure it with wooden skewers, and bind it with tape. Roast like a sirloin. When cooked remove the skewers and put a silver one in place of them, and cut off the tape. If you use the new “household ” self-basting baking- pan, and read the directions for using it, this will be a still simpler way of cooking this joint. To Roast a Fillet of Beef. — Lard the fillet through with fat bacon, baste it with butter, and send it very hot to table with brown gravy and forcemeat balls. Serve red currant jelly or a piquant sauce with it. To Broil Beefsteaks. — The steaks should be from half to three quarters of an inch thick, equally sliced and freshly cut from the middle of a well-kept, tender rump of beef. The fire must be strong and clear. The bars of the gridiron should be thin and not very close together. When they are thoroughly heated, without being sufficiently burning to scorch the meat, wipe and rub them with fresh mutton suet ; next pepper the steaks slightly, but never season them with salt before they are dressed; lay them on the gridiron, and when done on one side turn them on the other, being careful to catch, in the dish in which they are to be sent to table, any gravy which may drain from them. Ten to fifteen minutes is sufficient to broil steaks. Let them be served at once on a very hot dish. To Fry Beefsteaks. — Put some butter into a frying-pan, let it get quite hot, and if you are going to use onions slice them and fry them in the butter. Then put in the beefsteak and turn it frequently until it is done, which ought to be in about ten to fifteen minutes. Should the beefsteak be rather fresh it is well to beat it before it is cooked, and fry it an hour and a half before it is wanted, and then put a plate over the frying-pan and draw it MEAT. 37 away from the hottest part of the stove and let it stew slowly till it is wanted. This ought never to be necessary for rumpsteak, but in the country it is not always possible to get this, and ordi- nary beefsteak is very tender cooked in this way. To make more gravy pour a little boiling water, pepper, salt, and Harvey or ketchup sauce into the frying-pan after the meat is taken out. Scotch Collops. — 1 1 lbs. lean beefsteak, i onion, i oz. butter, a little flour, ^ pint of stock, pepper and salt

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