Savoury Minced Collops

Ingredients

• 1.5 ounces butter
• 1 dessertspoon flour
• 1 large teaspoon parsley or mixed savoury herbs, finely shredded
• 2/3 large teaspoon salt
• 1/3 large teaspoon pepper
• 1 pound rump-steak, finely minced
• 0.5 cup boiling water
• to taste catsup, chili vinegar, or lemon-juice
• optional, small quantity minced onion, eschalot, or garlic

Instructions

1. Make a roux by cooking 1½ ounces of butter with 1 dessertspoon of flour over gentle heat until it begins to colour.
2. Stir in the finely shredded parsley or mixed savoury herbs, salt, and pepper.
3. Keep the mixture stirred over a gentle fire until it reaches a deep yellow-brown colour.
4. If desired, add minced onion, eschalot, or garlic to the thickening now.
5. Add the finely minced pound of rump-steak to the thickening, separating it well with a fork until it is quite hot.
6. Gradually pour in half a cupful of boiling water.
7. Stew the collops very gently for ten minutes.
8. Before serving, stir in a little catsup, chili vinegar, or lemon-juice to taste.