Beef Collops
Origin: London, England
Source: Anonymous, 1846
Ingredients
- tender beef
- flour
- clarified fat
- good stock
- salt and pepper
- pickled gherkins
Instructions
- Cut thin slices from any tender part of beef and divide them into pieces about the size of a wine biscuit. Flatten and flour each piece lightly. Fry them in clarified fat until browned. Transfer the collops to a stew-pan with good stock. Season to taste with salt and pepper. Chop the pickled gherkins small and add them to the gravy a few minutes before serving.