Casserole of Rice with Collops (Beef)

Ingredients

• one pound of lean steak
• one ounce of melted clarified dripping
• one onion cut in half
• one carrot (sliced)
• salt
• pepper
• a very little grated nutmeg
• two ounces of flour
• a pint of hot water
• a thick slice of onion
• rice

Method

1. 1

   Brown the steak with onion, carrot, and celery.

2. 2

   Remove meat, stir in flour, add hot water to make a sauce.

3. 3

   Season and simmer with meat for 2 hours.

4. 4

   Serve over rice.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 110. The excerpt below is the record exactly as published.

Casserole of Rice with Collops (Beef). Cut one pound of lean steak into small square pieces, and put them into a stewpan containing an ounce of melted clari- fied dripping, one onion cut in half, one carrot (sliced) and a few pieces of celery. Fry the meat until it is evenly browned, turning it frequently to prevent it from burning. Then take out the beef, stir two ounces of flour into the pan, mixing it smoothly with the fat, and pour in by degrees a pint of hot water; stir quickly with a wooden spoon until the sauce has boiled and thickened. Season it with salt, pepper, and a very little grated nutmeg, and add sufficient browning to make it a rich brown; put in the fried meat and let it stew very gently for two hours. When done, place the collops in a casserole of rice, prepared according to the directions given below, strain the sauce over them, and garnish with little three-cornered sippets of fried bread. For the casserole, boil the rice until it is quite tender in a pint of water, with a thick slice of onion

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