Collops of cold beef

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
collops
sauce
serving
Instructions (9)
  1. Take off all the fat from the inside of a sirloin of beef.
  2. Cut it neatly into thin collops, about the size of a crown or half-crown piece, as you like for size, and cut them round.
  3. Slice an onion very small.
  4. Boil the gravy that came from the beef when roasted, first clearing it of all the fat, with a little water.
  5. Season it with pepper, and, instead of salt, anchovies dissolved in walnut ketchup, or the liquor from pickled walnuts, and a bundle of sweet-herbs.
  6. Let this boil before you put in the collops.
  7. Put them in with a good piece of butter rolled in a little flour.
  8. Shake it round to thicken it, and let it do no longer than till the collops are thoroughly heated, lest they be hard.
  9. Serve it hot with pickles, or slices of stewed cucumbers, cut round, like the meat, and placed alternately with it round the dish.
Original Text
Collops of cold beef. Take off all the fat from the inside of a sirloin of beef; cut it neatly into thin collops, about the size of a crown or half-crown piece, as you like for size, and cut them round. Slice an onion very small; boil the gravy that came from the beef when roasted, first clearing it of all the fat, with a little water; season it with pepper, and, instead of salt, anchovies dissolved in walnut ketchup, or the liquor from pickled walnuts, and a bundle of sweet-herbs. Let this boil before you put in the collops; put them in with a good piece of butter rolled in a little flour; shake it round to thicken it, and let it do no longer than till the collops are thoroughly heated, lest they be hard. This does better than fresh meat. Serve it hot with pickles, or slices of stewed cucumbers, cut round, like the meat, and placed alternately with it round the dish.
Notes
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