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Collops, Minced

A minced beef collop cooked with onion, flour, stock, and mushroom ketchup, served with toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Collops, Minced

Ingredients

Directions

Prepare

  1. Mince the meat very finely by hand.

  2. Heat the butter in a sauté pan over medium heat.

  3. Fry the onion until lightly browned.

  4. Add the flour and fry for a minute.

Make the collops

  1. Stir in the minced meat and cook for a few minutes.

  2. Add the stock or water, bouquet garni, and mushroom ketchup.

  3. Season with salt and pepper to taste.

  4. Cook slowly for 15 minutes.

Serve

  1. Serve garnished 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. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Thyme + peppertop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Thyme + mushroomtop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Onion + thymetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,171 recipes

    Shared aroma: coumarin (sweet, hay).

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

What each ingredient does

Rump steak
Provides the main body of the dish once minced and cooked through in the liquid.
Butter
Carries the onion's flavour and adds richness to the pan base.
Flour
Thickens the cooking liquid into a light gravy as it is stirred with the stock.
Mushroom ketchup
Adds a savoury, umami depth to the sauce; walnut liquor, lemon juice or vinegar may replace it.

The step that matters

Cook the flour before adding the liquid. Frying the flour briefly with the fat cooks off its raw starchy taste and helps it thicken smoothly when the stock is added, instead of forming lumps.

Swap the onion

How well each one fits the dish's main ingredients (butter, parsley, thyme, mushroom, flour, pepper):

  1. Shallotfits better
  2. Carrotfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against butter, parsley, thyme, mushroom, flour, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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