The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Oxford Beef Collups

Meats
Historic

Thin beef stewed with wine, shallots, marjoram and bacon. Bradley 1728, puzzlingly, has the cooking finished in a pan over over burning paper.


Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)

Thin Beef-Collups stew'd. From Oxford.

Cut raw Beef in thin Slices, as you would do Veal, for Scots Collups; lay them in a Dish, with a little Water, a Glass of Wine, a Shallot, some Pepper and Salt, and a little sweet Marjoram powdered; then clap another Dish over that, having first put a thin slice or two of fat Bacon among your Collups: then set your Mess, so as to rest upon the backs of two Chairs, and take six Sheets of whited-brown Paper, and tear it in long Pieces; and then lighting one of them, hold it under the Dish, till it burns out, then light another, and so another till all your Paper is burnt; and then your Stew will be enough, and full of Gravey. Some will put in a little Mushroom Gravey, with the Water, and the other Ingredients, which is yet a very good way.



Search Foods of England for more about: Collops...


Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats