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Minced Collops

Shred a shallot and part of an onion as small as may be, and brown them both in a stewpan, with a good lump of butter; let them not acquire much colour. Have ready minced a pound of the fillet or a rump-steak. Add it to the browned onion, with a small cup of stock, a table-spoonful of mushroom ketchup, or a few button mushrooms, also minced, and a little parsley and thyme tied together. Season to taste with salt and pepper. Bring it to the boil, and simmer gently for a few minutes. Serve hot, with toasted sippets round the dish. Probable cost, 1s. 4d. per pound. Sufficient for two or three persons. (See also BEEF COLLOPS, MINCED.)