Beef Collops

Ingredients

• I lb. lean beefsteak
• i egg
• Salt and pepper
• \ oz. dripping
• 2 or 3 table-spoonfuls bread-crumbs
• i dessert-spoonful chopped parsley
• i dessert-spoonful finely chopped onion
• i oz. flour
• | pint water

Method

1. 1

   Prepare beef, mix with egg, salt, pepper, dripping, breadcrumbs, parsley, and onion.

2. 2

   Shape into collops, coat with flour, and fry until browned.

3. 3

   Serve with gravy.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 7. The excerpt below is the record exactly as published.

i egg. I oz. finely chopped suet. Salt and pepper. » I dessert - spoonful chopped i tea-spoonful sweet herbs. parsley. Method, — Make a forcemeat of the above ingredients, mix with the egg, well beaten, place in the breast of the fowl, and sew down the skin. To Truss the FowL — Turn back the skin of the neck, and fold the wings over the backbone. Run a skewer or trussing- needle through the first joint of the wings, thighs, and body, and bring it out on the opposite side. Tie a piece of string securely round the bottom part of the legs. MEAT AND POULTRY 15 To Roast. — Put the fowl into a dripping-tin, cover with well-greased paper, or some slices of fat bacon, and cook in a hot oven, or in front of a hot fire, from | to i hour, accord- ing to size. Baste frequently. When nearly done, remove the paper or bacon, dredge well with flour, and cook for about 15 minutes to brown nicely. Make the gravy by pouring off all the fat from the tin, sprinkle in a tea-spoonful of flour, mix. Add slowly \ pint of weak stock, or hot water containing a little Liebig's extract, salt and pepper. Boil up, strain round the dish, and serve with bread sauce. Roast Rabbit I rabbit. I oz. beef suet. I egg, to bind. Salt and pepper. 4 table-spoonfuls bread-crumbs. I dessert - spoonful chopped parsley. I tea-spoonful sweet herbs. Grated rind of \ lemon. Method. — Wipe the rabbit well with a damp cloth, prepare a forcemeat of the above ingredients, place stuffing inside the rabbit, and sew up. Skewer the head well back, and the legs to each side, cover the back with fat bacon, put in a baking- tin, and bake for i hour, basting well with butter or dripping. About 15 minutes before it is finished, remove the bacon, dredge the back well with flour, and cook for the rest of the hour. Place on a hot dish, and serve with black-currant jelly and a good brown gravy. Boiled Fowl To truss a fowl for boiling, cut off the legs at the first joint, put the finger inside the fowl and loosen the skin all round the leg until the leg can be drawn inside the body (care must be taken, or the skin will split) ; then tie the legs securely in place with a piece of string. Truss the wings as for roasting, draw the skin of the neck underneath, and fasten with a few stitches. Squeeze some lemon-juice over the fowl, tie up in a buttered cloth, and put in a pan of boiling water. Boil 5 or 10 minutes, then simmer gently for i to \\ hour according to size. When done, put the fowl on a hot dish, and cover entirely with a white sauce made as below. i6 HOUSEHOLD COOKERY Melt I oz. of butter in a pan, mix in i oz. of flour, \ pint of milk, and rather less than \ pint of liquid in which fowl was boiled. Stir till it boils, add salt, pepper, and a few drops of lemon-juice, then pour over the fowl. Garnish with yolk of hard-boiled egg rubbed through a sieve. Use also a little parsley with the garnishing. I rabbit. \ lb. fat bacon. I pint water. I oz. flour. Stewed Rabbit 1 large onion. 2 or 3 cloves. Salt and pepper. Method. — Cut the bacon into small squares, fry nicely, remove them from the pan. Cut the rabbit into neat joints and fry in the bacon fat, remove, put in the onion, peeled and sliced, and fry a light brown. Mix in flour, add water, stir slowly till it boils, then put in the rabbit, bacon, salt and pepper, and cook gently about hour. Place the rabbit neatly on a hot dish and pour the gravy round. Stuffed Pork 2 or 3 lbs. pork. 3 oz. bread-crumbs. \ lb. onions. i tea-spoonful powdered sage. Seasoning to taste. Method, — Peel and boil onions till soft, strain, chop finely, mix w^ell with bread-crumbs, sage, and seasoning. Score the skin (this makes the pork easy to carve), insert the stuffing. Place in a tin. Bake in a hot oven, basting frequently. Allow 20 minutes to each pound of meat and 20 minutes over. Place on a hot dish, and make gravy as for beef and mutton. Pour in a gravy-boat. Serve apple sauce with this dish. MEAT AND POULTRY 17 Rolled Steak 1 lb. steak. 2 oz. dripping. I carrot. Salt and pepper. \\ oz. flour. 3 or 4 table-spoonfuls bread- crumbs. I dessert - spoonful chopped parsley. I table-spoonful Worcester sauce. I small onion, finely chopped. i\ pint stock or water. Method, — Mix bread-cnimbs, parsley, finely chopped onion, salt, and pepper in a bowl. Flatten the steak on a board, spread the mixture over the meat, roll up, and tie with a string. Put the dripping into a pan ; when quite hot, put in steak and fry a good brown. Remove it from pan and mix in flour. Add stock or water slowly, stir till it boils. Add carrot, scraped, washed, and thinly sliced, Worcester sauce, salt, and pepper. Put back the meat and stew gently for 2 hours. Put the meat on a hot dish and place some fried onions round it. Serve the gravy in a gravy-boat. Fried Onions. Peel and cut into thin slices 3 or 4 Spanish onions ; fry in hot fat until tender and a golden brown. Beef Collops I lb. lean beefsteak. i dessert - spoonful chopped 1 egg. parsley. Salt and pepper. , i dessert-spoonful finely chopped \\ oz. dripping. onion. 2 or 3 table-spoonfuls bread- i oz. flour, crumbs. | pint water

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