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Collops, Savoury, Minced

Put two ounces of fresh butter into a stewpan, and mix a table-spoonful of flour smoothly with it; keep stirring the paste till it is lightly browned, then add a little pepper and salt, a tea-spoonful of chopped parsley, and a tea-spoonful of savoury herbs, also half a pint of boiling stock or water. When smooth and thick stir in one pound of steak finely minced. Move it about with a fork, to prevent its getting into lumps, and when it is quite hot put the cover on the pan, draw it back, and let the collops simmer very gently for ten minutes; before serving, add the juice of a small lemon, or a table-spoonful of mushroom ketchup. Probable cost, 1s. 1d. per pound. Sufficient, two pounds for four persons.