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Oxford Beef Collups
Meat and Meat Dishes
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.



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