147. Beef Collops

Any part of beef which is tender will serve to make collops; cut the beef into pieces about three inches long, beat them flat, dredge them with flour, fry them in butter, lay them in a stewpan, cover them with brown gravy, put in half an eschalot minced fine, a lump of butter rolled in flour, to thicken with a little pepper and salt; stew without suffering it to boil; serve with pickles, or squeeze in half a lemon, according to taste; serve in a tureen, and serve hot.

148. Beef Collops - Minoed Au Naturel

Take of the tenderest part of lean beef, from twelve to sixteen ounces, the quantity in fact must be regulated by the purpose for which it is dressed, whether it be to place before an invalid, or to swell the number of dishes introduced, without adding much to the expense.

Mince the beef, season with pepper and salt, put it into a stewpan to draw the gravy, let it simmer slowly, and keep it stirring, otherwise it will lump; let it stew very slowly ten minutes, add a little gravy, Stew five minutes more, and serve while very hot.

149. Savoury Beef Collops - Common Receipt

Put in to a stewpan, two ounces of butter kneaded in three parts of a table-spoonful of flour, when it melts add a table-spoonful of rich brown gravy chop some parsley very fine, and also a few sweet herbs, sprinkle them into the melting butter as it browns; when it is of a good gold colour, add your minced beef, and keep it stirring until it is thoroughly heated through, add a tea-cupful of gravy, and stew eight minutes, then add a little ketchup, or a little Chili vinegar, and serve very hot.

The favourite method in Scotland is to mince the beef, season it highly, put it undressed into jars, cover the top with clarified, butter, to cook it they put into the pan the butter which covered it, throw in some onions in thin slices, and fry them; when browning add half a cupful of water, and then the minced meat: stew a few minutes, and serve,