Scotch Beef Collops is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of minced beef covered with clarified butter that's fried with an onion before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Scotch Beef Collops.
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This is a classic recipe for a Victorian version of Scotch Beef Collops that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF COLLOPS, SCOTCH.—Mince lean beef, season it with pepper and salt, put it into small jars, and pour over it clarified butter, about an inch in depth. When required for use, put the clarified butter into a frying-pan with some shred onions, fry them; add a little water, and put in the minced meat. Stew for five minutes, and serve.
Modern Redaction
Ingredients:
400g lean beef, minced
salt and freshly-ground black pepper, to taste
600ml clarified butter
2 onions, finely shredded
Method:
Season the minced beef and place in ramekins. Heat the clarified butter and pour over the meat, ensuring you cover with a depth of at least 2cm (set the remaining clarified butter aside). Allow the ramekins to cool then refrigerate over night.
The following day, melt the left-over ghee in a pan, add the onions and fry for about 6 minutes, or until soft. Add a little water then gently heat the ramekins to release their contents and add to the pan. Bring to a simmer and cook for 10 minutes. Serve hot.
