Scotch Minced Collops
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 196. The excerpt below is the record exactly as published.
SCOTCH MINCED COLLOPS. “ Chop the beef small, season it with salt and pepper, put it, in its raw state, into small jars, and pour on the top some clarified butter When wanted for ilse put the clarified butter into a frying-pan, and slice some onions into the pan and fry them. Add a little water to them
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