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Beef Collops, Minced

The word ‘collop’ comes from the French escalope and means any small piece of meat. It can refer to both beef and veal, and sometimes to hare and venison. Minced collops and mash is as common to the Scotsman (especially the Glaswegian) as sausages and mash are to the English. It is also a popular breakfast dish.


1 lb (450 g) minced lean steak
1 tablespoon butter or oil
2 small finely chopped onions
1 tablespoon oatmeal, optional
˝ pint (300 ml) beef stock
1 tablespoon Worcestershire sauce or mushroom ketchup
Toast or mashed potatoes
Salt and pepper


Serves: 2


Break up the mince so that there are no lumps. Heat the butter or oil and soften the onions in it but do not colour. Push aside, then add the steak, in batches if the pan is small, and fry it quickly until it is brown all over. Mix well with the onions, season to taste and stir in the oatmeal, mix well, then finally add the stock. Cover and simmer gently for about half an hour, add the sauce to taste, mix well and taste for seasonings.

Serve either with triangles of dry toast or mashed potatoes. It can also be served with sliced hard-boiled or poached eggs.

NOTE:- If game is used it is often seasoned with a pinch of ground allspice and half port wine and half stock is used.

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