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Collops, Minced

A minced meat dish cooked with butter, onion, flour, stock, bouquet garni, 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 or frying pan.

  3. Fry the onion until lightly browned.

Make the collops

  1. Add the flour and fry for a minute.

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

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

  4. Season with salt and pepper to taste.

  5. Cook very slowly for 15 minutes.

Serve

  1. Serve garnished with slices of 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 meat that is minced and becomes the savoury base of the dish.
Flour
Thickens the cooking liquid as it is fried and then combined with the stock.
Butter
Carries the frying of the onion and meat and adds richness and flavour.
Onion
Adds savoury sweetness and aroma as it browns in the butter.
Mushroom ketchup
Adds savoury depth and umami to the sauce.

The step that matters

Cook very slowly for 15 minutes. Gentle heat keeps the finely minced meat tender and stops it from toughening or drying out while the sauce thickens and the flavours blend.

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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