Mrs Beeton Beef Collops
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
2 lbs. of rump-steak,
1/4 lb. of butter,
1 pint of gravy (water may be substituted for this),
salt and pepper to taste,
1 shalot finely minced,
1/2 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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