Posted by: hearttohearthcookery | November 7, 2018

To dress Beef Collops

The beef for the receipt (recipe), To dress Beef Collops, is cut thin, hashed with a knife, fried in butter and stewed in a pint of gravy with red wine, pepper, salt, pickled cucumbers cut thin, a few capers (pickled nasturtium seeds) and a little onion and served to table.

Visit my website at:   www.hearttohearthcookery.com


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Categories

%d bloggers like this: