Beef Collops

Ingredients

• two pounds of thinly-cut and tender rump steak
• a pint of gravy
• a quarter of a pound of butter
• a seasoning of salt and pepper
• one shalot finely shred
• the best part of a pickled walnut
• a small teaspoonful of cappers

Method

1. 1

   Cut the steak into small pieces, brown in a frying-pan, then transfer to a stewpan with gravy.

2. 2

   Add butter mixed with flour and seasonings, simmer for about ten minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 213. The excerpt below is the record exactly as published.

a seasoning of salt and pepper. Add a large egg well beaten, and make up into square cakes of about half an inch thick. Fry quickly in good dripping, with bread-crumbs and a little more egg beaten up. Probable cost, Is. 6d. Time, from five to six minutes. Suffi- cient for thi'ee or four persons. Beef Cannelon. — Beat a pound of mode- rately fat bacon or ham in a mortar ; add it to two poimds and a half of under-cooked beef ; mince together very finely along with the rind of a small lemon, a small bunch of sweet herbs, and nutmeg, pepper, and salt according to taste, binding all together with two eggs previously beaten. Form the mixtm-e into a roll, wrap it in buttered paper, and bake it in a moderate oven for twenty minutes or half an hour. When ready, remove the paper, dish it with a good gravy poured over it, and garnish with egg-balls and forcemeat-balls. Probable cost 3s. 6d. Sufficient for five or six persons. Beef Cheese. — Take three parts of beef steak from any fleshy part of the animal, and one part equally composed of lean veal and un- cooked ham ; chop them together as finely as possible ; cut a piece of white bacon into small dice, and mix it with the minced meat ; season with salt, pepper, allspice, chopped parsley, and chives or green onions, half a clove of garlic, bay-leaf, sprig of thyme, and half a wine-glassful of brandy. Line the bottom of an earthen pate-dish with thin slices of bacon ; on this place the seasoned mincemeat ; cover with more thin slices of bacon. Put the cover on the dish ; lute it down with paste made of flour and vinegar, and send it to pass the night in a very slow baker's oven. Let the beef cheese cool and stiffen in the cellar for twenty -four hours before opening or cutting it up. This makes a useful, nutritious, and economical dish te help out a cold dinner, where there are many children or guests to serve in a hurry, and where bones are inconvenient, as in travelling, and on many occasions of an active and busy life. Probable cost, Is. per pound. Beef, Cold, Scalloped. — Fill some scallop-shaj)es with a mince of beef, highly- seasoned with salt, pepper, and a little grated ham or tongue. Add to it as much stock with a little walnut pickle as the meat will absorb when heated gently over the fire. The mince must not be thin and watery. Fill the shapes and cover them with mashed potato or bread- crumbs. Warm in the oven with butter sliced over the top, which should be prettily marked and of a nice brown colour. Time to warm, about ten minutes. Probable cost, M-ithout the- meat, 6d. or 8d. Beef, Cold Roast, Minced.— ^Lnce about tlii-ee-quarters of a pound of beef, and chop into it a seasoning of herbs and shalot. Bro-wn a lump of butter with a little flour in a frying-pan, add some stock broth, and simmer with the seasoning for two or three minutes. Put the mince into a stewpan, pour the gravy over, and simmer again till tender. Serve with mashed potatoes or sippets of bread. Time, fifteen minutes. Beef, Collared. — Bone and skin about twelve poimds of thin flank beef, and rub it well with a mixture of common salt, salt- petre, and a httle sugar. Let it stand for five days, then wash ofl: the pickle ; drain and dry the beef with a cloth. Prepare some strips, of bacon, make notches in the meat, and lay them into the cuts ; then take two large table- spoonfuls of finely-chopped parsley, one oi sweet herbs, a dozen cloves well pounded, a drachm of cayenne, a quarter of an ounce of mace, and half a nutmeg grated. Mix well together and strew the mixture over the inside part of the meat, taking care that every part shall be equally covered. Poll up and tie- tightly; put it into a large saucepan of cold water well secured in a cloth, and allow it to simmer slowly for six hours. When ready take off the cloth and put the beef into a mould; Set a weight on the top and let it stand tiU cold. When sent to table garnish with parsley. Pro- bable cost, 7d. to 8d. per pound. "Beef Collops. — Take two pounds of thinly- cut and tender rump steak, and di-\'ide it into small pieces. If there be any doubt about its tenderness, beat it gently with the blade of a kiiife, but do not spoil the form of the meat. Lay the p-ieces in a frj4ng-pan . for two or three minutes. AMien bro-^-n put them into a stewpan and pour a pint of gravy into it. Take a quarter of a poiind of butter rubbed into a little flour; add this to the gravy -sNath a season- ing of salt and pepper, one shalot finely shred, the best part of a pickled walmit, and a small tea-spoonful of (■uper

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