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Venison Collops, Minced
From Cassell's dictionary of cookery, 1892
Serves 1
Ketchup, port, or lemon juice may be added if liked.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2198. The excerpt below is the record exactly as published.
Venison Collops, Minced.— Mince finely a pound of venison taken from the neck or loin, and season with pepper, salt, and pounded mace. Dissolve an ounce and a half of butter in a saucepan over the fire, stir a dessert-spoonful of flour into it, and when it is quite smooth add a large tea-spoonful of chopped parsley, a pinch of powdered sweet herbs, and a little pepper and salt. A small onion chopped small
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