BEEF-COLLOPS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 10 min Total: 10 min
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (9)
  1. Have the steak cut thin, and divide it in pieces about 3 inches long
  2. beat these with the blade of a knife
  3. dredge with flour
  4. Put them in a frying-pan with the butter, and let them fry for about 3 minutes
  5. then lay them in a small stewpan, and pour over them the gravy
  6. Add a piece of butter, kneaded with a little flour
  7. put in the seasoning and all the other ingredients
  8. let the whole simmer, but not boil, for 10 minutes
  9. Serve in a hot covered dish
Original Text
BEEF-COLLOPS. 618. INGREDIENTS.—2 lbs. of rump-steak, 1/4 lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot finely minced, 1/2 pickled walnut, 1 teaspoonful of capers. Mode.—Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter, kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish. Time.—10 minutes. Average cost, 1s. per lb. Sufficient for 4 or 5 persons. Seasonable at any time.
Notes
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