Beef Collops

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut them into thin Pieces about two Inches long, beat them with a Back of a Knife very well, grate some Nutmeg, flour them a little, lay them in a Stew-pan, put in a Pint of Water, Half an Onion cut small, a little Piece of Lemon-peel cut small, a Bundle of Sweet Herbs, a little Pepper and Salt, a Piece of Butter roll’d in a little Flour: Set them on a slow Fire, when they begin to simmer stir them now and then; when they begin to be hot, ten Minutes will do them, but take Care they don’t boil. Take out the Sweet Herbs, pour it into the Dish, and send it to Table.

Note, You may do the Inside of a Surloin of Beef in the same Manner the Day after it is roasted, only don’t beat them, but cut them thin.

N. B. You may do this Dish between two Pewter Dishes, hang them between two Chairs, take six Sheets of White-brown Paper, tare them into Slips, and bum them under the Dish one Piece at a Time.