Beef Collops. Recipe

The history of Beef Collops dates back to the 18th century when it was a popular dish in British cuisine. The word "collop" comes from the Old English word "cwlippa," which means slice. Traditionally, Beef Collops were made by cutting thin slices of any tender part of beef, divided into pieces the size of a wine biscuit, flattened, and lightly fried in clarified fat. This method helped to tenderize the meat and enhance its flavor.

Beef Collops were typically served in a rich gravy made with good stock and seasoned to taste. To add a tangy and flavorful twist, pickled gherkins were chopped small and added to the gravy just a few minutes before serving. This addition gave the dish a delightful contrast of flavors that complemented the tender beef.

In addition to being a delicious and satisfying meal, Beef Collops also had a practical purpose. It was often made to warm up leftover roast beef when it was not sufficiently done. By slicing the roast beef and combining it with sliced beetroot or cucumber, a little gravy, vinegar, oil, lettuce, and peas, the meat and vegetables could be simmered together until they were sufficiently dressed. This created a flavorful and hearty dish, transforming the leftover roast beef into a whole new meal.

One interesting fact about Beef Collops is that it was a popular choice for elegant dinners and grand feasts in the past. The thinly sliced and flattened meat was considered a delicacy and showcased the skill of the cook. It was often served alongside other luxurious dishes, such as roasted game, rich sauces, and elaborate desserts, making it a true centerpiece of the meal.

If you enjoy the flavors and textures of Beef Collops, there are several similar recipes that you might want to explore. One such dish is Beef Medallions, which are small, round cuts of beef that are seared and served with a delicious sauce. Another option is Beef Roulade, where thin slices of beef are rolled with a filling, such as cheese, herbs, or vegetables, and then braised or roasted.

For a unique twist, you can also try Chicken Collops, which follow a similar cooking method but use thinly sliced and flattened chicken breast instead of beef. These chicken slices are fried until golden and then simmered in a flavorful gravy.

In conclusion, Beef Collops are a classic dish that has stood the test of time in British cuisine. The combination of tender beef, flavorful gravy, and tangy gherkins create a dish that is both comforting and satisfying. Whether enjoyed as a standalone meal or as a way to revitalize leftover roast beef, Beef Collops continue to be a favorite of many culinary enthusiasts.



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Other Recipes from Introductory Remarks.

Introductory Remarks.
To Clarify Suet.
Alamode Beef, Or Sour Meat.
Kimmel Meat.
Beef And Beans.
Kugel And Commean.
Sauer Kraut.
Beef Collops.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
Brisket Stewed.
Beef Ragout.
To Salt Beef.
Spiced Beef.
Smoked Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
Collared Veal.
Curried Veal.