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Minced Collops

A minced beef dish simmered with butter and gravy, served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Minced Collops

Ingredients

Directions

Prepare

  1. Mince the beef very finely.

  2. Season the minced beef with salt.

Cook and serve

  1. In a saucepan, combine the beef, butter, and gravy.

  2. Let it stew, stirring occasionally to prevent lumps.

  3. Serve with toasted bread.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Beef + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together4,032 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef
Provides the main body and protein of the dish, becoming tender as it stews.
Butter
Adds richness and a smooth mouthfeel to the stewed mince.
Gravy
Supplies the liquid that moistens the minced beef and carries its flavour.

The step that matters

Stirring while the mince stews. Minced meat can clump and form lumps as it heats in liquid. Stirring occasionally keeps the mince evenly dispersed and the texture smooth.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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