MINCED COLLOPS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 10 min Total: 10 min
Yield: 2.0 – 3.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

1 lb. of rump-steak ↝ Emu, full rump, raw [Poultry Products]
salt and pepper to taste ↝ Salt, table, iodized [Spices and Herbs]
salt and pepper to taste ↝ Spices, pepper, black [Spices and Herbs]
2 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 onion minced ↝ Onions, raw [Vegetables and Vegetable Products]
1/4 pint of water ↝ Water, tap [Tap water]
1 tablespoonful of Harvey's sauce, or lemon-juice, or mushroom ketchup
1 small bunch of savoury herbs

Instructions (6)

Mince the beef and onion very small.
Fry the onion in butter until of a pale brown.
Put all the ingredients together in a stewpan.
Boil gently for about 10 minutes.
Garnish with sippets of toasted bread.
Serve very hot.

Original Text

MINCED COLLOPS (an Entree).

619. INGREDIENTS.—1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced, 1/4 pint of water, 1 tablespoonful of Harvey's sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury herbs.

Mode.—Mince the beef and onion very small, and fry the latter in butter until of a pale brown. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes; garnish with sippets of toasted bread, and serve very hot.

Time.—10 minutes. Average cost, 1s. per lb.

Sufficient for 2 or 3 persons.

Seasonable at any time.

Notes

—