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BEEF COLLOPS

(Introductory Remarks.) - (The Jewish Manual)







Cut thin slices off from any tender part, divide them into pieces of
the size of a wine biscuit, flatten and flour them, and lightly fry
in clarified fat, lay them in a stew-pan with good stock, season to
taste, have pickled gherkins chopped small, and add to the gravy a few
minutes before serving.

TO WARM COLD ROAST BEEF WHEN NOT SUFFICIENTLY DONE.
Cut it in slices, also slice some beetroot or cucumber and put them
in a saucepan with a little gravy which need not be strong, two
table-spoonsful of vinegar, one of oil, pepper, salt, a little chopped
lettuce and a few peas, simmer till the vegetables and meat are
sufficiently dressed.

Other Recipes


23 Beef Collops

Have two pounds of rump steak, cut thin, and divide it into pieces about

3 inches long; beat these with the blade of a knife and dredge with

flour. Put them in a frying-pan with a tablespoon of butter and let them

fry for three minutes, then lay them in a small stewpan and pour over

them the gravy, add a little more butter mixed smooth with a little

flour, and a small onion chopped fine, a pickled walnut and 1

teaspoonful of capers. Simmer for ten minutes and serve in a covered

dish.









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