Scotch Minced Collops

Ingredients

• two ounces of fresh butter
• a tablespoonful of flour
• a pound and a half of steak
• a breakfast-cupful of boiling water
• a tablespoonful of mushroom catsup
• a little pepper
• a little salt

Method

1. 1

   Melt butter in a stew-pan, mix flour until lightly browned, then add pepper and salt.

2. 2

   Add minced steak, stir to prevent lumps, then pour in boiling water.

3. 3

   Simmer gently for 10 minutes, adding mushroom catsup before serving.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 134. The excerpt below is the record exactly as published.

Scotch Minced Collops. Put two ounces of fresh butter into a stew-pan, and mix a tablespoonful of flour smoothly with it ; keep stirring the paste till it is lightly browned, then add a little pepper and salt. When nicely* browned, put with it a pound and a half of steak finely minced. Move it about with a fork to prevent its getting lumpy, and when it is quite hot, pour into it a breakfast-cupful of boiling water. Simmer very gently for ten minutes. Before serving, add a tablespoonful of mush- room catsup. ENTREES. 235 61. Brewis. Cut some bread in thin slices (toasted, if preferred) into a basin ; pour boiling water upon it, and cover it with a plate ; let it remain a few minutes, and then stir in a piece of butter and a little salt

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