To make collops of cold beef is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic classic dish of left-over cooked sirloin of beef that's sliced and cooked in water with onion and herbs, where the stock is thickened with a butter and flour roux to make a sauce. The full recipe is presented here and I hope you enjoy this classic British version of: To make collops of cold beef..
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To make collops of cold beef.
IF you have any cold inſide of a ſurloin of beef, take off all the fat, cut it very thin in little bits, cut an onion very ſmall, boil as much water as you think will do for ſauce, ſeaſon it with a little pepper and ſalt, and a bundle of ſweet herbs. Let the water boil, then put in the meat, with a good piece of butter rolled in flour, ſhake it round, and ſtir it. When the ſauce is thick and the meat done, take out the ſweet-herbs, and pour it into your diſh. They do better than freſh meat.
Modern Redaction
Ingredients:
remains of a cooked sirloin of beef
1 onion, finely chopped
300ml water
salt and freshly-ground black pepper, to taste
1 bunch of sweet herbs, tied together
1 tbsp butter mixed to a paste with 2 tsp plain flour
Method:
Remove the fat and the outer layer from the meat then cut it into very thin pieces. Combine in a pan with the water, onion and herbs then season to taste with salt and black pepper.
Bring to a boil then beat in the butter and flour mix, a little at a time. Mix until smooth then bring to a simmer and cook for about 20 minutes, or until the meat is heated through and the sauce is thick.
