Scotch Collops

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. good stewing steak
  • 2 oz. butter or fat
  • 2 teasp. finely chopped onion or shallot
  • 2 teasp.flour
  • ½ pt. stock
  • salt and pepper
  • gravy browning
  • mushroom
  • ketchup
  • sippets of fried or toasted
  • bread
  • parsley


Cut the meat into small, neat dice. Heat the fat in a stewpan and fry the onion or shallot lightly. Add the flour and cook for about 5 min., stirring all the time. Add the stock, seasoning, a little brown colouring, and the meat. Bring slowly up to the boil, add the mushroom ketchup and simmer very slowly for 1 hr., or until tender. Season if necessary and place on a hot dish. Arrange sippets of bread around the dish and garnish with chopped parsley.