By Karen Burns-Booth Beef Collops for Collop Monday – An easy and delectable historical recipe that would have been served on Collop Monday, in the week preceding Shrove Tuesday and Ash Wednesday. Slices of beef are simmered in a rich beef stock and wine sauce before being served with fried bread, a pre-Lenten dish from many years ago.
Sliced Beef Steak in a Rich Beef Stock & Wine Gravy
I find it very sad how many of our traditional food customs have fallen by the wayside in the twenty-first century; the demise of so many wonderful feasts and festivals, whether they be sacred or secular, …read more
Source:: Lavender & Lovage