Scotch Minced Collops
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- beef
- salt
- pepper
- clarified butter
- onions
- a little water
Instructions
- Chop the beef small and season it with salt and pepper.
- Put the minced meat in its raw state into small jars and pour clarified butter on top.
- When wanted for use, put the clarified butter into a frying-pan.
- Slice some onions into the pan and fry them.
- Add a little water to the onions.
- Put in the minced meat.
- Stew it well until fit to serve, a few minutes.