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 Thins strips of beef dredged in flour, fried in butter then stewed in gravy (Mrs.B)  Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)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.  |
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