Beef Collops

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (2)
  1. Take the fillet from the under part of a rump of beef, cut it into small thin slices, and fry them till three parts done
  2. then add to them slices of pickle cucumbers, small mushrooms stewed, blanched oysters, some good-seasoned cullis, and stew them till tender
Original Text
Beef Collops. Take the fillet from the under part of a rump of beef, cut it into small thin slices, and fry them till three parts done; then add to them slices of pickle cucumbers, small mushrooms stewed, blanched oysters, some good-seasoned cullis, and stew them till tender.
Notes
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