Beef Collops

Ingredients

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

Method

1. 1

   Mince the meat finely, add to it bread-crumbs, parsley, onion, salt, and pepper, and mix all together with the beaten egg.

2. 2

   Form the mixture into cakes on a floured board.

3. 3

   Put the dripping into a saucepan, and when quite hot, put in the collops and fry a good brown on both sides.

4. 4

   Remove from the pan, mix in flour.

5. 5

   Add water slowly and stir till it boils, add salt and pepper, put back the meat, and cook very gently for half an hour.

6. 6

   Place the collops on a hot dish, pour the gravy round, and serve with toasted sippets round the dish.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 8. The excerpt below is the record exactly as published.

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. Method, — Mince the meat finely, add to it bread-crumbs, parsley, onion, salt, and pepper, and mix all together with the beaten egg. Form the mixture into cakes on a floured board. Put the dripping into a saucepan, and when quite hot put in the collops and fry a good brown on both sides. Remove from the pan, mix in flour. Add water slowly and stir till it boils, add salt and pepper, put back the meat, and cook very gently for f hour. Place the collops on a hot dish, pour the gravy round, and serve with toasted sippets round the dish. c i8 HOUSEHOLD COOKERY Stewed Steak I lb. stewing steak. i oz. dripping. I or 2 onions. i oz. flour. I carrot. i turnip. 1 pint cold water. Salt and pepper. Method, — Put the dripping into a pan, and when quite hot put in the steak, and brown on both sides. Remove ; then fry the onions, peeled and sliced. Mix in flour, add water slowly, stir till it boils. Add salt and pepper, also the vegetables, peeled and sliced. Put back the steak and simmer gently for 2 hours. When done, dish the steak, put vegetables on top, and pour the gravy round the dish. Stuffed and Baked Sheep^s Heart I sheep's heart. I oz. suet, chopped. I onion. Salt and pepper. 2 table-spoonfuls bread-crumbs. I tea-spoonful powdered sage. J tea-spoonful sweet herbs. Method, — Parboil the onion, chop finely, mix with bread- crumbs, suet, sage, sweet herbs, salt, and pepper. Wash the heart w^ell, steep in cold water about 30 minutes to draw out the blood, then dry it well. Put the stuffing into the cavities, draw the ends together and sew up. Place in a baking-tin with a little dripping, and bake in a hot oven about i hour, basting frequently. Sen-e on a hot dish. Make the gravy as for mutton, and pour round the dish. Baked Liver and Bacon \ lb. calf s liver. I lb. fat bacon. I small onion (finely chopped). \ pint water. I dessert - spoonful chopped parsley. I tea-spoonful sweet herbs. 3 oz. bread-crumbs. Salt and pepper to taste. Method, — Mix bread-crumbs, chopped onion, parsley, sweet herbs, salt, and pepper together. Cut the liver into thin slices, wash and dry w^ell, then put them in a well-greased dripping- tin. Cover each slice of liver with the seasoned bread-crumbs, MEAT AND POULTRY 19 and lay on each a strip of bacon. Pour \ pint of water round the liver, and bake in a moderate oven about 40 minutes. When done, place carefully on a hot dish, and pour the gravy round. Salt and pepper. Method. — Divide meat into cutlets. Scrape the bone at the top about \ inch down, cut off the fat and trim neatly. Brush over with well-beaten egg, cover with bread-crumbs seasoned with salt and pepper. Fry in hot fat 6 or 8 minutes. Drain on paper. Dish the cutlets in a ring on a hot dish, with tomato sauce poured in the centre, or served in a sauce tureen. I table-spoonful Worcester i oz. butter, sauce. I table-spoonful of parsley. Method, — Mix butter, parsley, salt, pepper, and lemon- juice together. Broil or grill the steaks over a hot fire, turning them frequently with a knife and spoon. Dish the steaks, place pieces of the seasoned butter on top, put Worcester sauce and a piece of butter on the dish. Melt in the oven, and serve very hot. Mutton Cutlets i lb. best end neck of mutton. I egg. Some bread-crumbs. Some fat for frying. Stewed Scrag-end of Neck of Lamb 1 lb. neck of lamb. 2 small onions. 2 or 3 young carrots. \ pint of peas. I blade of mace. i oz. flour. Salt and pepper. Method, — Cut the meat into neat pieces, put into a sauce- pan with sufficient cold water to cover it. Boil, skim carefully, 20 HOUSEHOLD COOKERY and stew gently for i hour ; then add peas, carrots, and onions, sliced or cut into dice. Add flour mixed with a little cold water. Season. Cook again for 30 minutes, and serve on a hot dish. Stewed Kidneys 2 or 3 sheep's kidneys. I oz. butter. I tea-spoonful flour. Salt and pepper. A little finely chopped onion. I dessert - spoonful chopped parsley. \ pint weak stock or water. Method. — Skin the kidneys, cut into slices; mix parsley, onion, salt, and pepper on a plate, and dip each piece of kidney into the seasoning. Put the butter into a pan, make quite hot, then put in the pieces of kidney and fry on both sides. Remove from the pan, mix in flour, add stock or water, boil up well ; then put in the kidney, and simmer very gently for 5 or 10 minutes. Place on a hot dish, and pour the gravy over. Beef Steak with Tomato Sauce 1 lb. beef steak. \ tin of tomatoes. 2 small onions. | pint water. I oz. dripping. i oz. flour. Salt and pepper. Some mashed potatoes. Method, — Cut the steak into neat pieces, peel and slice the onions. Put the dripping in a saucepan ; when quite hot, put in the steak and fry a good brown on both sides. Remove from pan and fry the onions well ; mix in flour, add water, tomatoes, salt, and pepper, and bring to boil. Put the meat back in the pan, and simmer gently \\ hour. Place the mashed potatoes in the centre of a hot dish, and arrange the pieces of meat round. Rub tomatoes and onions through a sieve ; reheat, and pour round the dish. MEAT AND POULTRY 21 Breast of Mutton Boned and Stuffed Breast of mutton. I oz. flour, li oz. dripping. I egg. I pint water. Salt and pepper. 4 table-spoonfuls bread-crumbs.

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