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By F. Marian McNeill

Published 2015

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Meg Dods’s Recipe


  • rump beef (sliced)
  • butter
  • onions
  • salt
  • pepper
  • oyster-pickle


Cut the meat rather thinner than for broiling; make the butter hot and place the collops in the pan, with about the proportion of a couple of middle-sized onions sliced to each half-pound. If the butter be salt, pepper is used, but no additional salt. Cover the pan with a close lid or plate reversed. When done, the collops may be drawn aside, and a little oyster-pickle or walnut catsup and boil