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📝 Description
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🥘 Ingredients
2 lbs. of rump-steak, 1/4 lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot finely minced, 1/2 pickled walnut, 1 teaspoonful of capers.
👨🍳 Method
Have the steak cut thin, and divide it in pieces about 3 inches long; beat these with the blade of a knife, and dredge with flour. Put them in a frying-pan with the butter, and let them fry for about 3 minutes; then lay them in a small stewpan, and pour over them the gravy. Add a piece of butter, kneaded with a little flour, put in the seasoning and all the other ingredients, and let the whole simmer, but not boil, for 10 minutes. Serve in a hot covered dish.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Beef-Collops recipe this week, eager to experience a slice of Victorian dining. I was delighted to find that the pickled walnut, a quirky ingredient, added a surprisingly tangy depth to the dish. It's not an ingredient you'd typically associate with beef, but it worked beautifully, providing a pleasant contrast to the rich, savory flavors. This recipe is perfect for the modern comfort-seeker looking to add a touch of vintage charm to their meals. The combination of thinly sliced, tender beef and the umami-packed capers creates a hearty, satisfying dish. I served it with some crusty bread to soak up the gravy, and it was a hit. If you're looking to impress with a unique, historic dish, give Beef-Collops a try.
