Beef Collops

Ingredients

• a dozen oysters
• pepper
• one tea-spoonful of anchovy
• a little Harvey
• lemon-juice
• a little flour

Method

1. 1

   Cut beef into small slices and fry in fat.

2. 2

   Shake in flour, add oysters, Harvey sauce, lemon juice, and pepper.

3. 3

   Simmer for ten minutes and dish up.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1993. The excerpt below is the record exactly as published.

Beef Collops. Cut small slices about two inches across, and fry in fat on both sides. Hhake a little floui- ■ in, add a dozen oysters, a httlo Harvey, lemon- juice, pepper, and one tea-spoonful of anchovy. Simmer over the fire ten minutes, and dish up. '< Mushrooms, olives, or gherkins may be used ' instead of oysters, and a little sherry may be added in this case. 54. CoLLOPS (a la Sauce Eobert). Prepare the collops as in Xo. 53, and serve 1 them with this sauce : — Chop two onions very ■ fine, fry till of a light brown, add a wine-glass- ful of vinegar and a good pinch of pepper. Boil together five minutes ; then add one table- spoonful of floiu', two of corn-flour, half a pint of water, and a bit of butter. Stir over the fire for twenty minutes, add one table-spoonful of French mustard, one table-spoonful of Har- vey Sauce, one tea-spoonful of anchovJ^ Mix ■well over the fire, and serve. 55. Eagout de Milan. Cut into inch lengths by half an inch square the following, ready cooked, viz., macaroni, beef, ham, tongue, mutton, chicken, game, or veal. Prepare in equal lots as much as is wanted, put it in a stew^jan with a little good white sauce, about one ounce of grated cheese, and a little pepper and nutmeg. Toss over the fire till quite hot, and serve. 56. Capilotade op Beef on Mutton. Cut up in neat slices beef or mutton, flour and pepper and salt them, put aside on a plate ; then chop fine about two table-spoonfuls of pic- cahlli and two table-spoonfuls of its liquor. Put in a stewpan with a wine-glassful of ket- chup, reduce by boiling to half, then add the meat, a glass of sherry, and a giU of gravy. Boil gently five minutes, and serve. 57. Beef and Hakicot Beans. Prepare the meat as in Xo. 56 ; prepare the beans as follows : — Shell a pint of the large white sort (they should lie in water all night) , put them in sufficient water to cover them -nath an ounce of Australian fat. Let them boil tiU quite tender (they will take three hours) ; rub through a wire sieve — they should be very thick — season nicelj', add one ounce of butter, and return to the stewpan. Stir till hot, and serve roimd the beef. 58. MiiioTON OF Beef. Cut six onions into thin slices, fry in two ounces of fat till brown; add one table-spoonful of flom-, nearly one pint of water, and ketchup ; pejiper and salt to season ; stir over the fire to boil ten minutes, and pour over the beef dished up in slices; strew raspings over it, bake a quarter of an hour, and serve hot. A spoonful of chutnee wiU be found a great improvement. 59. Mutton avitk French Beans. Prepare some mutton as in recipe No. 23 ; lay it in a flat dish. Boil French beans till tender, strain the water off, and stir them in the pan in which the meat has been fried with one ounce of butter, pepper and salt, half a pint of thickened brown gravy. Pour round the meat, and serve. GO. Smoking Chimney. This recipe requires a tin shape, with a tin lid fitting to the top, through which a fun- nel like a cottage chimney rises. Cut beef or mutton in dice, stir over the fire with a table- spoonful of Harvey Sauce, four table-spoonfuls of gravy, a boiled and cut-up onion, and two table-spoonfuls of flour, one ounce of butter, a few cooked mushrooms, and pepper and salt to season. Put this in the lower part of the tin. On the lid place a layer of mashed potato raised like a cottage roof ; the steam from below will rise through the funnel, and give the effect 'of a smoking chimney. 61. Beef with Sheep's Liver. Cut up thick slices of beef and thin slices of liver, pepper and salt both, and flour them well. Put the liver into a dripping-pan with equal slices of good bacon and a pint of water ; cover them with very thin slices of onion ; let them cook thoroughly, stirring them every flve minutes, and flouring them well each time. When the liver is thoroughly done put in the beef ; stir about gently to give it the flavour of the gravj-, and when quite hot serve. 62. Sheep's Heart, Stuffed. Prepare some forcemeat as in recipe No. 15 ; stuff the hearts with it — not too f uU, or the stuf- flng will burst out. Brush the hearts over with milk, and roll in flour. Fry them in a little fat and turn them about on all sides till nicely browned ; put in a stevq3an with a pint of well- seasoned stock. Let them simmer one hour and a half, or till tender; drain away the gravy, skim it, and boil it shar^jly till reduced to one- haK, thicken with a little flour

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