Beef Collops

Ingredients

• rump steak cut thin
• dredge with flour
• in a little butter
• finely chopped shallot or small onion
• teaspoon capers
• little walnut catsup
• a piece of butter
• a little flour rubbed in
• salt and pepper to taste

Method

1. 1

   Fry the steak in butter for about three minutes, then place in a stewpan and pour gravy over it.

2. 2

   Add chopped shallot, capers, walnut catsup, butter with flour, and season.

3. 3

   Simmer for ten minutes and serve in a hot covered dish.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 346. The excerpt below is the record exactly as published.

Bee^ Collops ; for this have rump steak cut thin and divide into pieces aoout three inches long ; hack with a knife and dredge with flour. Fry about three minutes in a little butter, then put in a stewpan and pour the gravy over. Add a finely chopped shallot or small onion, teaspoon capers, little walnut cat- sup, a piece of butter with a little flour rubbed in, and salt and pep- per to tast

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