Tinned-Meat Collops
From The encyclopaedia of practical cookery, 1892
Serves 4
Flavour with ketchup.
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 502. The excerpt below is the record exactly as published.
Tinned-Meat Collops. — Peel two moderate-sized onions, slice them, put them in a stewpan with a lump of butter, and fry to a golden brown; then mix in 2 table-spoonfuls of flour and 1 pint of stock, add a few sprigs of thyme, parsley, and a bay-leaf tied together, a few cloves, and salt and pepper to taste ; boil gently for half-an-hour. At the end of that time, strain the stock into a clean stew- pan, put in the Meat
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