Minced Collops._

"This is a favourite Scotch dish; few families are without it: it keeps
well, and is always ready to make an extra dish.

"Take beef, and chop and mince it very small; to which add some salt and
pepper. Put this, in its raw state, into small jars, and pour on the top
some clarified butter. When intended for use, put the clarified butter
into a frying-pan, and slice some onions into the pan, and fry them. Add
a little water to it, and then put in the minced meat. Stew it well, and
in a few minutes it will be fit to serve up."--The Hon. JOHN COCHRANE'S
_Seaman's Guide_, 8vo. 1797, page 42.

_Haricot[306-*] Mutton._--(No. 489.)

Cut the best end of a neck or loin of mutton, that has been kept till
tender, into chops of equal thickness, one rib to each ("_les bons
hommes de bouche de Paris_" cut two chops to one bone, but it is more
convenient to help when there is only one; two at a time is too large a
dose for John Bull), trim off some of the fat, and the lower end of the
chine bone, and scrape it clean, and lay them in a stew-pan, with an
ounce of butter; set it over a smart fire; if your fire is not sharp,
the chops will be done before they are coloured: the intention of frying
them is merely to give them a very light browning.

While the chops are browning, peel and boil a couple of dozen of young
button onions in about three pints of water for about fifteen or twenty
minutes, set them by, and pour off the liquor they were boiled in into
the stew-pan with the chops: if that is not sufficient to cover them,
add as much boiling water as will; remove the scum as it rises, and be
careful they are not stewed too fast or too much; so take out one of
them with a fish-slice, and try it: when they are tender, which will be
in about an hour and a half, then pass the gravy through a sieve into a
basin, set it in the open air that it may get cold, you may then easily
and completely skim off the fat; in the mean time set the meat and
vegetables by the fire to keep hot, and pour some boiling water over the
button onions to warm them. Have about six ounces of carrots, and eight
ounces of turnips, peeled and cut into slices, or shaped into balls
about as big as a nutmeg; boil the carrots about half an hour, the
turnips about a quarter of an hour, and put them on a sieve to drain,
and then put them round the dish, the last thing.

Thicken the gravy by putting an ounce of butter into a stew-pan; when it
is melt