Minced Collops with Forcemeat and Pickles Recipe

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Minced Collops with Forcemeat and Pickles

From Dorothy McNett's recipes at www.dorothymcnett.com. A version of a Thomas Jefferson favorite from Monticello.

2 pound tenderloin of beef, or other tender steaks or even lamb (mutton)
1/2 teaspoon grated nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 shredded onion
3 tablespoons butter
1/2 cup stock
1 tablespoon catsup
1 tablespoon chopped capers
1/2 cup sliced mushrooms
1 tablespoon flour
1 tablespoon butter

1/2 pound bacon
1/2 pound suet (or not)
1/2 teaspoons herbs
1/8 teaspoon each of powdered mace, nutmeg, pepper, and salt
2 egg yolks

pickles for serving

Roast the tenderloin of beef until nicely done, cool and then cut into small cubes. Season with the nutmeg, salt and pepper and place in a pan with the shredded onion and the 3 tablespoons butter. Cook and turn until lightly browned. Add the stock, catsup, chopped capers and mushroom slices. Cook a few minutes and then stir in the 1 tablespoon flour and butter to thicken. To make the forcemeat, cook the bacon with the suet and chop both fine. Add the herbs and spices and egg yolks and beat all well together. Cook about 1 minute. Serve the collops on a platter with the forcemeat and garnished with pickle slices.

Recipe created 2018-02-19.

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