Scotch 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 (6)

the beef ↝ Beef, ground, raw [Ground beef]
salt and pepper ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper ↝ Spices, pepper, black [Spices and Herbs]
clarified butter ↝ Butter, Clarified butter (ghee) [Dairy and Egg Products]
some onions ↝ Onions, raw [Vegetables and Vegetable Products]
A little water ↝ Water, tap [Tap water]

Instructions (4)

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 use put the clarified butter into a frying-pan, and slice some onions into the pan and fry them.
Add a little water to them, and put in the minced meat.
Stew it well, and in a few minutes it will be fit to serve.

Original Text

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 use put the clarified butter into a frying-pan, and slice some onions into the pan and fry them. Add a little water to them, and put in the minced meat. Stew it well, and in a few minutes it will be fit to serve.”

Notes

—