Beef Collops

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (12)
Instructions (7)
  1. Take a large rump steak, or any piece of beef that is tender, and cut it into pieces in the form of Scotch collops, but larger.
  2. Hack them a little with a knife, then flour them.
  3. Having melted a little butter in your stewpan, put in your collops, and fry them quick for about two minutes.
  4. Then put in a pint of gravy, a bit of butter rolled in flour, and season it with pepper and salt.
  5. Cut four pickled cucumbers into thin slices, a few capers, half a walnut, and a little onion shred fine.
  6. Put these into the pan, and having stewed the whole together about five minutes, put them all hot into your dish, and send them to table.
  7. Garnish with lemon.
Original Text
Beef Collops. TAKE a large rump steak, or any piece of beef that is tender, and cut it into pieces in the form of Scotch collops, but larger. Hack them a little with a knife, then flour them, and having melted a little butter in your stew- pan, put in your collops, and fry them quick for about two minutes. Then put in a pint of gravy, a bit of butter rolled in flour, and season it with pepper and salt. Cut four pickled cucumbers into thin slices, a few capers, half a walnut, and a little onion shred fine. Put these into the pan, and having stewed the whole together about five mi- nutes, put them all hot into your dish, and send them to table. Garnish with lemon.
Notes
—