Wed, Jun-11-08, 01:14
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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a traditional recipe from the MC-AllEthnic list...
...one of my (too) many email lists, comes up with some fun stuff (heck, you should see the Mediaeval Cookery!):
Quote:
* Exported from MasterCook *
COLLOPS OF BEEF
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pound braising steak -- sliced into 4
1 onion -- chopped
6 oz mushrooms -- sliced
2 tablespoons flour
2 oz butter
Salt and freshly ground black pepper
Bay leaf (optional)
3/4 pint beef stock
Set oven to 350°F or Mark 4. Mix the flour with the salt and pepper. Coat the beef slices with seasoned flour. Melt the butter in a frying pan. Fry the collops for about 2 minutes on each side. Remove from the pan and set aside. Gently fry the onion and the mushrooms. Put the onion and mushrooms and a bay leaf (if desired) into a casserole. Lay the collops on top. Pour in the stock, cover and cook for 1 1/2 hours. Serve with buttered mashed potatoes and a green vegetable. Rowan or redcurrant jelly goes well with this dish.
Serves 4
Description: "Collops of beef are traditionally served on Burns Night."
Source: "favorite Scottish recipes traditional caledonion fare"
S(mc formatted by): "chef Dave"
Copyright: "salmon publishing"
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Per Serving (excluding unknown items): 145 Calories; 12g Fat (73.5% calories from fat); 2g Protein; 8g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 916mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 2 1/2 Fat.
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I can certainly see this dish of braised and tender beef, diced and served warm under a couple of poached eggs for a hearty breakfast. An early beef hash, perhaps ?
...but frankly, I think this civil war recipe is more likely, though I can definitely see the relationship in the recipes:
Quote:
MINCED COLLOPS
Beef, raw, minced fine
Clarified butter
Salt
Pepper
Onions, sliced
This is a favorite Scotch dish; few families are without it; it keeps well, and is always ready to make an extra dish.
Take beef, and chop and mince it very small; to which add some salt and pepper. Put this, in its raw state, into small jars, and pour on the top some clarified butter [note: old preserving technique excludes air | jude]. When intended for use, put the clarified butter into a frying-pan, and slice some onions into the pan, and fry them. Add a little water to it, and then put in the minced meat. Stew it well, and in a few minutes it will be fit to serve up.
The Cook's Oracle by William Kitchiner, MD, New York, 1829
Comment: Kitchiner notes this as being originally from a work called Seaman's Guide by The Hon. John Cochrane, 1797, p. 42. There is nothing dishonorable about one cookbook author using material from another (particularly if the other is so old as to be presumed dead) but it is pleasant to see the earlier source given credit.
The use of the term "collop" for a small circular piece of meat is evidently peculiar to Scotland and the far north of England. The origin of this word is rather obscure, except for hints that it may be related to Swedish kalops "beef stew" and German Klops "meatball".
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...though this auld alliance (i.e., Scotland/ France) site thinks slightly differently -- though the recipe is, again, very similar but for the use of oatmeal instead of flour:
Quote:
The French word "escalope", meaning thin slivers of meat, brings us Minced Collops, a very popular dish:
Minced Collops:
1 lb. lean ground beef
1 oz. toasted oatmeal
1 medium onion, chopped fine
1-2 T vegetable oil
1 ¼ C stock or broth
1 small can mushrooms, very finely chopped
2-3 T Worcestershire sauce
Heat the oil in a pan, and then add onions and saute until golden brown. Add the ground beef and cook until brown. Toast oatmeal either: under broiler or bake until golden brown---must watch very carefully so does not burn. Add oatmeal to mixture, season to taste, then add the stock. Cover and simmer gently for ½ hour. Add mushrooms and Worcestershire sauce, stir well. Serve with mashed potatoes
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Last edited by IslandGirl : Wed, Jun-11-08 at 01:34.
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