Beef Collops and Ale Bread (18th-Century Style)
How To 18th Century Series
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Beef Collops and Ale Bread (18th-Century Style)
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Learn the classic and delicious 18th-century recipe for beef collops and ale bread!
BEEF COLLOPS RECIPE:
2 lbs. Beef (London Broil or sirloin) sliced about 1/4" thick
Nutmeg
½ medium shredded onion
1 tsp. lemon peel, grated fine
Sweet herbs (parsley, marjoram, thyme, and tarragon), tied together for easy removal
Salt and Pepper to taste
1 Tbs. butter, formed into a ball flour
Source: Carter, Susanna. The Frugal Housewife; or, Complete Woman Cook, London, J. Harris.
ALE BREAD RECIPE:
Take three cups of self-rising flour, a little sugar, and eight ounces of English ale. Mix all together well. Pour in molds and bake in a moderate oven, a quarter of an hour will bake it.
In the past, we’ve just make this into one rounded loaf and baked it in a pie pan – it might take as long as ½ hour to cook prepared that way, depending on your coals.
Recipe from Chippokes Plantation
For more 18th Century recipes, visit: https://www.mountvernon.org/recipes/
How To 18th Century Series
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