Scotch Collops. (Mrs. Wellington. 1880.)
Take 1 lb. of uncooked beef, freed from fat, skin or gristle. Mincet it fine and put it into a buttered stewpan. Put it on the stove, and whilst it is cooking pound it with a pestle, and stir it, to prevent it getting into lumps and knots.
Season with a little pepper and salt, and add a peeled raw whole onion. Draw the stewpan to one side of the stove and put the lid on, to simmer slowly. Stir now and then.
Good beef should make its own gravy, but if the beef is to dry, add a little nice gravy from roasted meat, it answers better than stock. Simmer 20 or 30 minutes. Take out the onion before dishing up, the beef. (See Sir A. Milne’s Omelet—under Omelets to use remains of this dish.)
These collops when made with mutton should be flavoured with fines herbes.