Home › The Principles of Cookery › Collops, Beef, with Onions

Collops, Beef, with Onions

Prepare the meat as in the last recipe. Dredge the collops with flour, and put them in the frying-pan with six or eight large onions cut into rounds, and four ounces of butter, lard, or dripping. Pepper them, and when they are browned, cover the pan closely. Before serving, take out the meat, put it on a hot dish, add half a cupful of boiling water, and a table-spoonful of ketchup to the onions. Boil up, and pour the sauce round the meat. Time, twenty to thirty minutes, or until the onions are tender. Probable cost, beef, 1s. 1d. per pound. Sufficient for four persons.