Beef Collops, with Onions
From Cassell's dictionary of cookery, 1892
Serves 2
Serve hot with oyster pickle or walnut ketchup added to the gravy.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 214. The excerpt below is the record exactly as published.
Beef Collops, with Onions, — Make some butter hot in a frying-pan ; get ready one pound of collops; they should be cut thinner than is usual for broiling, and cut two middle- sized onions into rings. Dust a little pepper
Cook this with the app: pantry check, scaling, and the assistant.