Savory Beef Collops

Ingredients

• a quart of cold roast beef
• two table-spoonfuls of flour
• four of butter
• one teaspoonful of chopped onion
• half a teaspoonful of chopped parsley
• two teaspoonfuls of salt
• one-fourth of a teaspoonful of pepper
• half a pint of stock

Method

1. 1

   Put the butter in a frying-pan, add the onion and parsley, and cook until the onion turns light brown.

2. 2

   Add the flour and stir until smooth.

3. 3

   Next, add the stock and cook for two minutes; then add the meat, salt, and pepper, stirring thoroughly.

4. 4

   Cover the pan and cook slowly for twenty minutes.

5. 5

   Serve on a hot dish, garnished with toast or parsley.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 132. The excerpt below is the record exactly as published.

Savory Beef Collops. Use a quart of cold roast beef, chopped very fine ; two table-spoonfuls of flour, four of butter, one teaspoonful of chopped onion, half a teaspoonful of chopped parsley, two teaspoonfuls of salt, one-fourth of a teaspoonful of pepper, and half a pint of stock

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