Beef Collop

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (9)
  1. Cut thin slices of beef from the rump or other tender parts, and divide them in pieces three inches long.
  2. Beat the beef slices with the blade of a knife.
  3. Flour the beef slices.
  4. Fry the collops quick in butter two minutes.
  5. Lay the fried collops in a small stewpan.
  6. Cover the collops with a pint of gravy.
  7. Add a bit of butter rubbed in flour, pepper, salt, the least bit of shalot shred as fine as possible, half a walnut, four small pickled cucumbers, and a teaspoonful of capers cut small.
  8. Observe it does not boil.
  9. Serve the stew in a very hot covered dish.
Original Text
Beef Collop. Cut thin slices of beef from the rump or other tender parts, and divide them in pieces three inches long: beat with the blade of a knife, and flour them. Fry the collops quick in butter two minutes; then lay them in a small stewpan, and cover with a pint of gravy: add a bit of butter rubbed in flour, pepper, salt, the least bit of shalot shred as fine as possible, half a walnut, four small pickled cucumbers, and a teaspoonful of capers cut small. Observe it does not boil; and serve the stew in a very hot covered dish.
Notes
—