Savoury Minced Collops

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

Thickening

an ounce and a half of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a dessertspoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a large teaspoonful of finely-shred parsley or mixed savoury herbs ↝ Parsley, raw [Not included in a food category]
two-thirds as much of salt ↝ Salt, table, iodized [Spices and Herbs]
half the quantity of pepper ↝ Spices, pepper, black [Spices and Herbs]

Collops

a pound of rump-steak, finely minced ↝ Emu, full rump, raw [Poultry Products]
half a cupful of boiling water ↝ Water, tap [Tap water]

Finishing

a little catsup, chili vinegar or lemon-juice ↝ Catsup [Vegetables and Vegetable Products]
a small quantity of minced onion, eschalot, or a particle of garlic ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (7)

Make a thickening with butter and flour.
When it begins to be coloured, add parsley or mixed savoury herbs, salt, and pepper.
Stir these over a gentle fire until the thickening is of a deep yellow brown.
Add finely minced rump-steak and keep it well separated with a fork until it is quite hot.
Gradually pour in boiling water and stew the collops very gently for ten minutes.
Before serving, stir in catsup, chili vinegar or lemon-juice.
Optionally, add minced onion, eschalot, or garlic to the thickening at the beginning if the flavour is not objected to.

Original Text

SAVOURY MINCED COLLOPS.

Make a little thickening (see Brown Roux, Chapter V.) with about an ounce and a half of butter, and a dessertspoonful of flour; when it begins to be coloured, shake lightly into it a large teaspoonful of finely-shred parsley or mixed savoury herbs, two-thirds as much of salt, and half the quantity of pepper. Keep these stirred over a 202gentle fire until the thickening is of a deep yellow brown; then add a pound of rump-steak, finely minced, and keep it well separated with a fork until it is quite hot; next pour to it gradually half a cupful of boiling water, and stew the collops very gently for ten minutes. Before they are served, stir to them a little catsup, chili vinegar or lemon-juice: a small quantity of minced onion, eschalot, or a particle of garlic, may be added at first to the thickening when the flavour is not objected to.

Notes

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