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Fried Beef-Collops

Meats

Thins strips of beef dredged in flour, fried in butter then stewed in gravy (Mrs.B)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

BEEF-COLLOPS.
618. INGREDIENTS: 2 lbs. of rump-steak, ¼ lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot finely minced,½ pickled walnut, 1 teaspoonful of capers.
Mode: Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter, kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish.
Time: 10 minutes. Average cost: 1s. per lb.
Sufficient: for 4 or 5 persons.
Seasonable: at any time.




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