To Make Collups of Cold Beef

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

If you have any cold Inside of a Surloin of Beef, take off all the Fat, cut it very thin, in little Bits, cut an Onion very small, boil as much Water as you think will do for Sauce, season it with a little Pepper and Salt, and a Bundle of Sweet Herbs. Let the Water boil, then put in the Meat, with a good Piece of Butter rolled in Flour, shake it round, and stir it. When the Sauce is thick, and the Meat done, take out the Sweet Herbs, and pour it into your Dish. They do better then fresh Meat.