annie

Cut your beef thin as for scotch collops, beat it very well, and season
it with salt, Jamaica and white pepper, mace, nutmeg, sweet marjoram,
parsley, thyme, and a little onion shred small, rub them on the collops
on one side, then take long bits of beef-suet and roll in them, tying
them up with a thread; flour them well, and fry them in butter very
brown; then have ready some good gravy and stew them an hour and half,
stirring them often, and keep them covered, when they are enough take
off the threads, and put in a little flour, with a good lump of butter,
and squeeze in some lemon, then they are ready for use.