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Beef Collops

Take two pounds of thinly-cut and tender rump steak, and divide it into small pieces. Lay the pieces in a frying-pan for two or three minutes. When brown put them into a stewpan and pour a pint of gravy into it. Take a quarter of a pound of butter rubbed into a little flour; add this to the gravy with a seasoning of salt and pepper, one shallot finely shred, the best part of a pickled walnut, and a small tea-spoonful of capers. Let the whole simmer for about ten minutes. The steak may be stewed with water instead of gravy if preferred. Serve in a covered dish, and send hot to table. Cost of beef, 1s. 4d. per pound. Sufficient for three or four persons.