Home › The Principles of Cookery › Collops, Beef

Collops, Beef

Take two pounds of tender beef steak, and cut it into rounds about three inches wide and three-quarters of an inch thick. Dredge a little flour over these, and fry them in hot butter or dripping till they are lightly browned on both sides. Put them into a stewpan with a pint of good gravy, a tea-spoonful of salt, half a tea-spoonful of white pepper, a tea-spoonful of capers bruised, a tea-spoonful of walnut ketchup, and two pickled gherkins thinly sliced. Simmer gently for ten or twelve minutes, and send to table as hot as possible. Probable cost, beef, 1s. 1d. per pound. Sufficient for four persons.