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Margaret Dyson Holland cookbook, 1834
Page 63
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Beef Collops (153) Take the tender of a rump of beef cut it into think collops, beat them well together, crush track them with a knife, Season them with pepper, Salt, and two anchovies Spread very fine, an onion cut but not so Small as to fall to juices, then put into a clean Stew pan two ounces of butter and Set it over the fire, Shake in some flour, be careful not to burn it then put in your collops, turn them three or four times when their are enough, put in three spoonfull of cream, and one of gravy - garnish them with fry'd parsley and pickle To roast a Pig . (154) Season it with pepper and Salt and a little Sugar, put a crust of bread in the inSide, when you put it to the fire, rub it with the white of an egg, but do not put flour upon it, it requires no further trouble Pig Sauce (155) Gravy, cream, Salt, parsley and Sugar boil them and chop them Small put them in your Sauce, thicken with flour and butter, when the juicey is enough take out the brain, chop them and put them in your Sauce
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Beef Collops (153) Take the tender of a rump of beef cut it into think collops, beat them well together, crush track them with a knife, Season them with pepper, Salt, and two anchovies Spread very fine, an onion cut but not so Small as to fall to juices, then put into a clean Stew pan two ounces of butter and Set it over the fire, Shake in some flour, be careful not to burn it then put in your collops, turn them three or four times when their are enough, put in three spoonfull of cream, and one of gravy - garnish them with fry'd parsley and pickle To roast a Pig . (154) Season it with pepper and Salt and a little Sugar, put a crust of bread in the inSide, when you put it to the fire, rub it with the white of an egg, but do not put flour upon it, it requires no further trouble Pig Sauce (155) Gravy, cream, Salt, parsley and Sugar boil them and chop them Small put them in your Sauce, thicken with flour and butter, when the juicey is enough take out the brain, chop them and put them in your Sauce
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