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Scotch collops
Preparation info
- To Serve
Four
- Difficulty
Easy
Appears in
Published 1978
This recipe is from the excellent collection of recipes made by Meg Dods in the early 1800s. She ran an inn where she entertained sporting and literary gentlemen, which she knew how to do to perfection.
Ingredients
4 100 g 4 oz 50
Method
Slice the onions and chop the mushrooms finely. Heat the butter and oil in a large frying pan and fry the onions until well-browned and cooked through. Remove them to a hot dish and turn up the heat. Brown the steaks in the same butter, allowing 2-3 minutes on each side. Remove them to the same heated dish as the onions, and season with salt and pepper. Muddle them up with the onions and keep h