Beef Collops

Cut a steak or some fillet of beef into thin slices measuring about two inches in diameter, and fry these with butter in a sautapan until done on both sides; shake in a little flour, add a dozen oysters and a little Harvey sauce, lemon-juice, pepper, and a teaspoonful of anchovy; simmer over the fire until the oysters are done, and then dish up.

Note.—Mushrooms, truffles, olives, or gherkins may be used instead of oysters; a little sherry may be added in any of these cases.