Beef Collops à la Rétalienne

Ingredients

• One pound of tender lean rump-steak
• one pint of brown stock
• a tablespoonful of vinegar
• a teaspoonful of brown sugar
• half an ounce of currants
• six sweet almonds (blanched and cut into small thick pieces)
• six cloves
• one bay-leaf
• two teaspoonfuls of soy
• a small onion (shred fine)
• pepper and salt
• pepper and salt

Method

1. 1

   Cut the rump-steak into pieces as nearly like cutlets as possible.

2. 2

   Place these in a flat stewpan with the other ingredients.

3. 3

   Simmer one hour.

4. 4

   Dish the collops on a plateau of mashed potatoes.

5. 5

   Remove the bay-leaf from the gravy and pour the latter over the collops.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 13. The excerpt below is the record exactly as published.

pepper and salt. Scrape the flesh off the breast of the fowl, pound it in a mortar and pass it through a wire sieve. Return it to the mortar and mix with it the egg, the cream, and the spices * Such Jleshi fowly and fishing. Such waiting and dishing, I cannot help wishing A woman might swear f — HoOD. 52 ENTRIES* * Wouldst thou with mighty beef augment thy meal? Seek Leadenhall ; St. Jameses sends thee veal,^ — Gay. to taste. Butter a plain ring-shaped tin mould, pour into it the cr^me, cover with buttered paper, and steam very slowly for half an hour. Serve with a rich white sauce flavoured in the same way as the cr^me, and garnish with any green vegetable. This cr^me is almost equally good made of rabbit, and is more economical so made. (Tabacte JSala (a (Told Entree). One pound of fillet of raw veal, half a pound of bacon, half a pound of breadcrumbs, the yolks of two eggs, grated lemon rind, nutmeg, cayenne ; pepper and salt. Scrape and pound well the veal with the * And there ^ Merrily seated in a ring^ partook A choice repast.^ — WORDSWORTH. 53 ENTRIES. ' Your Ic^auring people think beyond all question, Beeff vecUy and mutton^ better for digestion* Byron. bacon, a little of the veal fat, and the bread- crumbs pressed dry. Mix in the yolks, the lemon-peel, and the spices. Bake or steam in a plain tin mould for three-quarters of an hour. Turn it out ; let it cool. Then brush it over with thin glaze. Cut into cutlet shapes it may be served with aspic jelly, or in small slices it makes a good mayonnaise. ptuBdfan CutletB* Half a pound raw veal, two to three ounces well-flavoured fat bacon, the yolks of two eggs, half an eschalot, a little chopped parsley ; pepper and salt to taste. Pound the veal and bacon well together. ' Being used but sisterly salutes tofeel^ Insipid things — like sandwiches of veal* Hood. 54 ENTRIES. * Let them bring stomachs^ there* s no want of meat^ sir. Portly and curious viands are prepared To please all kinds of appetites' — Massinger. and pass them through a wire sieve. Add the parsley and eschalot. Prepare a good thick white sauce, put in the veal, bacon, pepper and salt. Stir over the fire for ten minutes, add the yolks of two eggs, put back on the fire and let boil a minute longer to set the egg. Spread out half an inch thick on a flat dish, and when cold cut out into cutlet shapes. Egg, breadcrumb, and fry in boiling lard. These cutlets are equally good as a hot entree, dished up round a pyramid of veget- ables with a brown gravy sauce ; or cold, served with Dutch or mayonnaise sauce. Xeef CoIIops a r^taUenne* One pound of tender lean rump-steak, one * Man is a carnivorous production^ And must have meals : at least one meal a day* Byron. 55 entr]£es. * What say you to a piece of beef and mustard V * Taming of the Shrew.' pint of brown stock, a tablespoonful of vinegar, a teaspoonful of brown sugar, half an ounce of currants, six sweet almonds (blanched and cut into small thick pieces), six cloves, one bay- leaf, two teaspoonfuls of soy, a small onion (shred fine)

Cook this with the app: pantry check, scaling, and the assistant.