Scotch Beef Collops with Onions

Ingredients

• the meat
• two middle-sized ones
• the butter
• a little oyster pickle
• a little walnut catsup
• boiling water

Method

1. 1

   Cut the meat thinner than for broiling.

2. 2

   Heat butter, add collops and sliced onions.

3. 3

   Cover and cook for 10 minutes.

4. 4

   Draw collops aside, add oyster pickle or walnut catsup and boiling water to the onion gravy, then serve hot.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 134. The excerpt below is the record exactly as published.

Scotch Beef Collops with Onions. Cut the meat rather thinner than for broiling ; make the butter hot, and place the collops in the pan, with sliced onions — two middle-sized ones for each half-pound. If the butter be salt, pepper alone is used, without any additional salt. Cover the pan with a close lid, or plate reversed. When done, the collops may be drawn aside, and a little oyster pickle or Avalnut catsup and boiling water

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