Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)BEEF-COLLOPS.
618. INGREDIENTS: 2 lbs. of rump-steak, ¼ lb. of butter, 1 pint of gravy (water may be substituted for this), salt and pepper to taste, 1 shalot finely minced,½ 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.