A representation of how this dish might look when finished.

Beef Collops

Name: Beef Collops
Yield: 4 servings
Ingredients: 1 lb Hamburg steak; 1 onion; 2 tablespoons Crisco; 1 cup water or stock; 1 tablespoon flour; ½ teaspoon salt; ¼ teaspoon pepper; 1 teaspoon mushroom catsup or Worcestershire sauce

From A calendar of dinners, with 615 recipes, 1922.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.

Ingredients

4 servings

1 lb Hamburg steak
1 onion
2 tablespoons Crisco
1 cup water or stock
1 tablespoon flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon mushroom catsup or Worcestershire sauce

Method

Melt Crisco in a saucepan, add beef and chopped onion, and fry until light brown.
Sprinkle in the flour, then add water or stock, catsup or sauce, salt, and pepper.
Cover the pan and let the contents simmer very gently for 45 minutes.
Arrange collops on a hot platter with a border of toast sippets, croutons, hot mashed potatoes, or plain boiled rice.

Original recipe, verbatim

Beef Collops

1 lb. Hamburg steak Salt and pepper to taste

1 chopped onion 1 teaspoonful mushroom catsup

2 tablespoonfuls Crisco or Worcestershire sauce

1 cupful water or stock Sippets of toast or croutons

1 tablespoonful flour Mashed potatoes or plain boiled rice

Melt Crisco in saucepan, put in beef and onion and fry light brown,
then sprinkle in flour, add water or stock, catsup or sauce, and seasonings.

Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.