Home › The Principles of Cookery › PORK, MINCED AS COLLOPS (a German recipe)

PORK, MINCED AS COLLOPS (a German recipe)

Mince one pound of cold lean pork and two ounces of fat pork very finely. Mix with it four ounces of grated bread-crumbs, and a little pepper and salt, and bind the mixture together with two well-beaten eggs. Form the mince into balls, flatten these on the top, brush them over with egg, dip them in bread-crumbs, and fry them in hot fat till they are lightly browned. Serve with good brown gravy. If liked, the collops instead of being fried may be stewed in a gravy prepared as follows. Put the bones and trimmings of the pork into a stewpan with as much stock as will cover them. Season the gravy with pepper and salt, and simmer it gently for half an hour. Strain it, place it again in the saucepan, and put in the collops. Let them stew for a quarter of an hour. Lift them out carefully, and keep them hot. Thicken the gravy with brown thickening, and add a table-spoonful of chopped capers or a couple of finely-minced shallots to the sauce. Send cauliflower or delicately-fried potatoes to table with the collops. Probable cost, 6d., exclusive of the cold meat. Sufficient for three or four persons.