Mince finely a pound of very tender undressed beef, free from fat or skin; season it with a moderate quantity of pepper and salt, set it over a gentle fire, and keep it stirred with a fork until it is quite hot, that it may not gather into lumps. Simmer it very slowly in its own gravy from ten to twelve minutes, and then, should it be too dry, add a little boiling water, broth, or gravy; stew it two minutes longer, and serve it directly.
These collops are particularly si/ted to persons in delicate health, or of weak digestion; and when an extra dish is required at a short notice, from the expedition with which they may be dressed, they are a convenient resource. 10 to 12 minutes.
Make a little brown thickening (see page 92) with about an ounce and a half of butter, and a dessertspoonful of flour; when it begins to be coloured, shake lightly into it a large teaspoonful of finely-shred parsley or mixed savoury herbs, two-thirds as much of salt, and half the quantity of pepper. Keep these stirred over a gentle fire until the thickening is of a deep yellow brown; then add a pound of rump-steak, finely minced, and keep it well separated with a fork until it is quite hot; next pour to it gradually half a cupful of boiling water, and stew the collops very gently for ten minutes. Before they are served, stir to them a little catsup, Chili vinegar, or lemon-juice: a small quantity of minced onion, eschalot, or a particle of garlic, may be added at first to the thickening when the flavour is not objected to.
"Chop the beef small, season it with salt and pepper, put it, in its raw state, into small jars, and pour on the top some clarified butter. When wanted 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 them, and then put in the minced meat. Stew it well, and in a few minutes it will be fit to serve."