Minced collops
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Minced steak |
| ½ | pint | Stock |
| 1 | tablespoon | Mushroom ketchup or |
| 1 | tablespoon | Mushroom relish or |
| 1 | tablespoon | Worcestershire sauce |
| 1 | tablespoon | Oatmeal |
| 2 | smalls | Finely chopped onions |
| 1 | tablespoon | Butter or oil |
| Salt and pepper to taste | ||
Directions
Heat butter or oil in shallow saucepan until hot.
Add onions, fry gently until lightly coloured.
Add steak, fry until brown on all sides.
Seaon to taste, stir in oatmeal (for a nutty taste), add stock.
Cover, simmer very gently for about ½ hour.
Add mushroom ketchup, mushroom relish or Worcestershire sauce, to taste.
Serve with triangles of toast or a border of mashed potatoes, or Serve with a garnish of hard-boiled egg slices, or Serve with poached eggs.
Converted by MC_Buster.
NOTES : From the French 'escalope'; also used to mean veal or small slices of any meat. Equally good meats to use for this dish are hare, venison or other game, seasoned with allspice; cooked in stock composed of half regular stock and half port wine.
Converted by MM_Buster v2.0l.