Beef-Collops

Ingredients

• 2 lb rump-steak
• 1/4 lb butter
• 1 pint gravy (water may be substituted for this)
• salt and pepper to taste
• 1 shalot finely minced
• 1/2 pickled walnut
• 1 teaspoonful capers

Instructions

1. Have the steak cut thin, and divide it in pieces about 3 inches long;
2. beat these with the blade of a knife, and dredge with flour.
3. Put them in a frying-pan with the butter, and let them fry for about 3 minutes;
4. then lay them in a small stewpan, and pour over them the gravy.
5. 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.
6. Serve in a hot covered dish.