Throwback Thursday – January 2 – Cooking from the 1800s – Hot Collops (Scotch Recipe)

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Join us on our journey of creating 1800 and early 1900 recipes in a modern farmhouse kitchen. And learn to cook out of a cookbook from when my Great Great Grandmother was providing for her family. As we create, know that most recipes do not list out all of the ingredients and at the time, there were no temperature gauges on ovens or stoves.

Hot Collops (Scotch Recipe) – Mrs. Curtis Cookbook, (C)1914

Hot Collops (Scotch Recipe)

Course: Main Course
Cuisine: Scottish
Keyword: Meat


  • 1 pound Round Steak, finely minced
  • 1 Onion, finely chopped
  • 1 tbsp Butter
  • 1 cup Beef Broth
  • 3 tbsp Flour


Recipe Scanned:
Hot Collops (Scotch recipe). Mince 1 pounds round steak fine and season highly. An onion can be added if liked, chopped very fine. Melt a tablespoonful butter in a stew pan, put in the mince, and stir frequently to keep from getting into lumps. Dredge flour over it, and pour on a little stock. Let simmer a few minutes, serve very hot on slices of toast.
Scotch collops are a traditional Scottish dish. It can be created using either thin slices or minced meat of either beef, lamb or venison. This is combined with onion, salt, pepper and suet, then stewed, baked or roasted with optional flavourings according to the meat used. It is traditionally served garnished with thin toast and mashed potato

Here is a link to the beer bread recipe that we used to serve the Hot Collops:

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