A Richer Variety of Minced Collops

Ingredients

• minced collops (prepared as in base recipe)
• a pinch cayenne
• 1/4 teaspoonful pounded mace
• beef gravy
• 1 wineglass sauce blend
• forcemeat balls
• fried sippets
• gravy from roast hare bones

Instructions

1. Season the thickening with cayenne and a quarter teaspoonful of pounded mace, omitting the minced herbs from the base recipe.
2. Substitute beef gravy for any boiling water in the preparation.
3. When the collops are nearly done, combine a wineglass of liquid with one fourth mushroom catsup and three parts port wine.
4. Stir this sauce mixture into the meat.
5. Arrange the collops on a serving plate and garnish with alternate fried forcemeat balls and fried sippets.
6. Serve the collops very hot.
7. If using hare-bone gravy as flavouring, serve the collops with currant jelly alongside.