Collops, to mince

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

some beef ↝ Beef, ground, raw [Ground beef]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a cupful of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
water ↝ Water, tap [Tap water]
a little vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (5)

Chop some beef as fine as possible; the under part of roasted beef without any fat is best.
Put some onions, pepper, and salt to it.
Then put a little butter in the frying-pan; when it is melted, put in the meat, and stew it well.
Add a cupful of gravy; if you have none, water will do.
Just before it is done put in a little vinegar.

Original Text

Collops, to mince.

Chop some beef as fine as possible; the under part of roasted beef without any fat is best. Put some onions, pepper, and salt to it. Then put a little butter in the frying-pan; when it is melted, put in the meat, and stew it well. Add a cupful of gravy; if you have none, water will do. Just before it is done put in a little vinegar.

Notes

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