Skip to main content
Main

Minced Collops

A dish of finely minced beef cooked with gravy and served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 the beef

  1. Mince the beef very finely.

  2. Season the minced beef with coarse sea salt.

Cook and serve

  1. In a saucepan, melt a little butter and add the minced beef and gravy.

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

  3. Serve with toasted bread for garnish.

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 protein and body of the dish once minced and stewed.
Gravy
Adds moisture and savoury flavour so the minced beef stews into a sauce.
Butter
Adds fat and richness to the pan before the beef goes in.

The step that matters

Stirring while the beef stews. Stirring regularly keeps the finely minced meat from clumping as it heats, so the mixture stays smooth and evenly cooked rather than forming lumps.

“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.

You might also like

Brown BreadBrown Bread461 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipes