169. Beef-Collops, Fried

Preparation info

    • Difficulty


Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About


Take a piece of steak, part and cut thin into pieces of about two inches square, let it be free from sinews, have the frying-pan well greased, add the pieces of meat, do them quickly, sprinkle salt, pepper, and a little flour over them whilst doing; and when nearly done add any flavour you like, either of curry, pickles, tomato, or a little vinegar. Serve very hot.