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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 55
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Beef Collops. Take of the Rump or the in side of a Sirloin of Beef; cut it in small thin Collops; hack them well with the Back of the Knife & season them with Pepper & Salt & fry them quick; put to them a little fresh, some Capers & pickled Cucumbers or Mushrooms, with a little Shallot or Garlic cut very fine; a little bit of Butter, dust in a little Flour, & top them up quick. Veal a la Maintenon. Cut some Fillet of veal in square Bits as thick as your two Fingers, and some lean Bacon; let it stew tender in a little good Gravy, adding a little cream & white wine - thicken it with Butter & Flour & serve it up.
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Beef Collops. Take of the Rump or the in side of a Sirloin of Beef; cut it in small thin Collops; hack them well with the Back of the Knife & season them with Pepper & Salt & fry them quick; put to them a little fresh, some Capers & pickled Cucumbers or Mushrooms, with a little Shallot or Garlic cut very fine; a little bit of Butter, dust in a little Flour, & top them up quick. Veal a la Maintenon. Cut some Fillet of veal in square Bits as thick as your two Fingers, and some lean Bacon; let it stew tender in a little good Gravy, adding a little cream & white wine - thicken it with Butter & Flour & serve it up.
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