Recipes > Meat > Beef > Steak > Beef-Collops



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


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

Time: 10 minutes.

Sufficient for 4 or 5 persons.

Seasonable at any time.


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The Book of Household Management (1861).

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