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Beef Collops
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Recipes for the million (1891), page 15. The excerpt below is the record exactly as published.
BEEF COLLOPS. — Cut thin slices of beef from any part that is tender, divide them into pieces about three inches long, beat them flat, flour them, and fry them quickly in butter for two or three minutes ; then lay them in a stew-pan and cover with brown gravy ; add half an eschalot ininced fine, a bit of butter rolled in flour to thicken, and a little pepper and salt
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