Collops in Batter

Ingredients

• Cold roast beef or veal
• Butter, 1 tablespoon
• Stock, % pint
• Flour, 1 teaspoon
• Onion, 1
• Salt
• pepper
• Flour, 1 cup
• Milk, 2/3 cup
• Egg, 1
• Baking-powder, 2 teaspoons
• Salt

Method

1. 1

   Cut the meat into pieces 1 inch thick and 2 inches wide and 3 inches long.

2. 2

   Put a tablespoon of butter in a frying-pan; shred the onion and brown 1 tablespoon of it in the hot fat.

3. 3

   If there is gravy left from a previous meal, add half a pint of it to the onion in the pan.

4. 4

   If no gravy is at hand, pour in half a pint of water, and thicken it with a teaspoon of flour rubbed smooth with cold water.

5. 5

   Season with salt and pepper.

6. 6

   When it boils, put the meat in a baking-dish, pour the gravy over, and cover with batter.

7. 7

   To make the batter, mix 1 cup of flour with 0.5 cup of milk; stir in 1 beaten egg, a pinch of salt, and 2 teaspoons baking powder.

8. 8

   Bake for 20 minutes, or until the batter is light and delicately browned.

Nutrition per serving

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 32. The excerpt below is the record exactly as published.

COLLOPS IN BATTER Cold roast beef or veal, Butter, 1 tablespoon, Stock, % pint. Flour, 1 teaspoon, Onion, 1, Salt and pepper. Batter Flour, 1 cup. Milk, 2/3 cup, 94 AROUNDTHE- WORLD COOK BOOK MEATS Egg, 1, Baking-powder, 2 teaspoons

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