Seasonable at any time.
Note.—During the time the beef is in pickle, it should be kept cool, and regularly rubbed and turned every day.
BEEF-COLLOPS.
618. INGREDIENTS.—2 lbs. of rump-steak, 1/4 lb. 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.
Mode.—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. Average cost, 1s. per lb.
Sufficient for 4 or 5 persons.
Seasonable at any time.
MINCED COLLOPS (an Entree).
619. INGREDIENTS.—1 lb. of rump-steak, salt and pepper to taste, 2 oz. of butter, 1 onion minced, 1/4 pint of water, 1 tablespoonful of Harvey's sauce, or lemon-juice, or mushroom ketchup; 1 small bunch of savoury herbs.