Minced Collops is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of fried minced beef and onion finished in a sauce flavoured with Harvey's sauce and herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Minced Collops.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
MINCED COLLOPS (an Entree).
619. INGREDIENTS.—1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced, 1/4 pint of water, 1 tablespoonful of Harvey's sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury herbs.
Mode.—Mince the beef and onion very small, and fry the latter in butter until of a pale brown. Put all the ingredients together in a stewpan, and boil gently for about 10 minutes; garnish with sippets of toasted bread, and serve very hot.
Time.—10 minutes. Average cost, 1s. per lb.
Sufficient for 2 or 3 persons.
Seasonable at any time.
Modern Redaction
Ingredients:
500g rump steak
salt and freshly-ground black pepper, to taste
60g butter
1 onion, minced
150ml water
1 tbsp Harvey's sauce (or use lemon juice or mushroom ketchup)
1 small bunch of savoury herbs, finely chopped
Method:
Mince the beef and onion very small then melt the butter in a pan, add the minced onion and fry, stirring frequently, until coloured a pale golden brown. Add the beef and fry, stirring constantly, for 2 minutes then stir in the water, Harvey's sauce and herbs. Bring the mixture to a boil and cook for 10 minutes.
Turn into a serving bowl, garnish with sippers of toasted bread and serve immediately.
