Scotch Collops

Ingredients

• Mince or chop not too finely one pound of lean mutton or beef
• Heat up one ounce of butter
• add half of a small finely chopped onion, fry to a light brown, add half-ounce of flour
• moisten with one gill of good stock
• Season with salt and pepper
• add also a little finely chopped parsley
• place on top, just before serving, a few nicely fried bread croutons

Method

1. 1

   Heat up one ounce of butter in a fireproof casserole, add to it the half of a small finely chopped onion, fry to a light brown, add half-ounce of flour, mix well together, moisten with one gill of good stock, and boil for ten minutes.

2. 2

   Add the meat, and cook slowly for half an hour.

3. 3

   Season with salt and pepper, add also a little finely chopped parsley, and place on top, just before serving, a few nicely fried bread croutons.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 30. The excerpt below is the record exactly as published.

Scotch (Tollops. Mince or chop not too finely one pound of lean mutton or beef. Heat up one ounce of butter in a fireproof casserole, add to it the half of a small finely chopped onion, fry to a light brown, add half-ounce of flour, mix well together, moisten with one gill of good stock, and boil for ten minutes. Add the meat, and cook slowly for half an hour. Season with salt and pepper, add also a little finely chopped parsley, and place on top, just before serving, a few nicely fried bread croutons

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