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BEEF, Minced Collops of (an Entrée)

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Ingredients.—1 lb.
  2. of rump-steak, salt and pepper to taste, 2 oz.
  3. of butter, 1 onion minced, ¼ pint of water, 1 tablespoonful of Harvey’s sauce, or lemon-juice, or mushroom ketchup;
  4. 1 small bunch of savoury herbs.
  5. Mode.—Mince the beef and onion very small, and fry the latter in butter until of a pale brown.
  6. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes;
  7. garnish with sippets of toasted bread, and serve very hot.
  8. Time.—10 minutes.
  9. Average cost, 1_s.
  10. per lb.
  11. Sufficient for 2 or 3 persons.
  12. Seasonable at any time.
  13. BEEF, Miroton of.
  14. [COLD MEAT COOKERY.] Ingredients.—A few slices of cold roast beef, 3 oz.
  15. of butter, salt and pepper to taste, 3 onions, ½ pint of gravy.
  16. Mode.—Slice the onions and put them into the frying-pan with the cold beef and butter;
  17. place it over the fire, and keep turning and stirring the ingredients to prevent them burning.
  18. When a pale brown, add the gravy and seasoning;
  19. let it simmer for a few minutes, and serve very hot.
  20. The dish is excellent and economical.
  21. Time.—5 minutes.
  22. Average cost, exclusive of the meat, 6_d.
  23. Seasonable at any time.