"Kate, don't forget to give a recipe for frizzling beef, in your book," said Emeline, as I laid down Mrs. Eose's letter. " Frizzled beef is a dish much used in warm weather, especially by country people, and, although so simple, it is often unfit to eat by reason of being badly prepared. Instead of being shaved, the beef is cut in thick slices or chunks, and the outer rind left on, which gives it, when cooked, a strong, rank taste. It is then boiled in a quantity of water until all the juice is extracted, and the meat rendered touo-h and in- sipid, and flour and strong butter is added to make gravy ; or the water is allowed to boil away, and is replaced Avith skimmed milk. As fond as I am of frizzled beef, I confess I have no relish for it when prepared in the ordinary slip-shod method. " I am glad you mentioned this delicious l)reak- fast dish. You shall have some in a few days, cooked according to my recipe. Here it is : Cut away all the rind, or dried skin, from as much of the meat as you wish to use. It can then be 138 COOKING AND CASTLE-BUILDING. shaved or sliced easily, and as thin as desired, if a sharp, thin-hladed knife be used. Put a piece of butter in the pan in which it is to be cooked ; and when the butter is boiling hot, throw in tl>e shaved beef. Place over a quick fire, and with a fork stir it constantly, to prevent burning. As soon as it looks frizzled or cooked, remove to a cooler place. Dash in a spoonful of flour✪ Frizzled Beef. Mix well by stirring'. Then add a little svv'eet milk. The amount of butter and milk used must be regulated by the c[uantity of meat, as in frizzled beef one wants no grav}^ independent of beef — the beef and gravy should be so assimilated as to render a separation almost impossible. Beef will cook or frizzle l)y this method in two minutes. Dried mutton, veal, etc., are very -nice when cooked this way. Many persons think a little dried Hver, shaved in the same manner as the beef, and cooked with it, improves the dish. Be careful to have all mould and outside skin pared or scraped off before putting the meat in the pan, as a very little mould will impart a disagreeable flavor to a large dish of frizzled beef." "But, Cousin Kate," interrupted Alice, "ma appears to take so much interest 'in culinary mat- ters this morning, that Pm afraid, unless some one makes a move, the greater part of the day will pass before we finish breakfast." . And she left us and tripped lightly up stairs to her room. OMELET AND DAINTY DISHES. 139 After her dcpiirture, I said to Emeline, "I have a letter here from my old friend Jennie — I mean Mrs. Douglas — in which she writes : ' Be not startled if we should surprise you somq. fine morning, by dropping in upon you at Maplewood. How charming it will be to find you in the old home to welcome us. Don't think of going sooner than you intended because of our anticipated re- turn. Gerald joins me in insisting that you and your friends shall remain, as 3^ou proposed, till autumn. You mention these friends simply as " oMrs. Eichmond and dau2:hter." Have I ever met them ? The name has a familiar sound ; and yet I can't recall them.'"

AI-modernized reading of the original text

"Kate, don't forget to give a recipe for frizzling beef, in your book," said Emeline, as I laid down Mrs. Eose's letter. " Frizzled beef is a dish much used in warm weather, especially by country people, and, although so simple, it is often unfit to eat by reason of being badly prepared. Instead of being shaved, the beef is cut in thick slices or chunks, and the outer rind left on, which gives it, when cooked, a strong, rank taste. It is then boiled in a quantity of water until all the juice is extracted, and the meat rendered tough and insipid, and flour and strong butter is added to make gravy ; or the water is allowed to boil away, and is replaced Avith skimmed milk. As fond as I am of frizzled beef, I confess I have no relish for it when prepared in the ordinary slip-shod method. " I am glad you mentioned this delicious l)reakfast dish. You shall have some in a few days, cooked according to my recipe. Here it is : Cut away all the rind, or dried skin, from as much of the meat as you wish to use. It can then be shaved or sliced easily, and as thin as desired, if a sharp, thin-bladed knife be used. Put a piece of butter in the pan in which it is to be cooked ; and when the butter is boiling hot, throw in tl>e shaved beef. Place over a quick fire, and with a fork stir it constantly, to prevent burning. As soon as it looks frizzled or cooked, remove to a cooler place. Dash in a spoonful of flour. Mix well by stirring'. Then add a little svv'eet milk. The amount of butter and milk used must be regulated by the c[uantity of meat, as in frizzled beef one wants no grav}^ independent of beef — the beef and gravy should be so assimilated as to render a separation almost impossible. Beef will cook or frizzle l)y this method in two minutes. Dried mutton, veal, etc., are very -nice when cooked this way. Many persons think a little dried Hver, shaved in the same manner as the beef, and cooked with it, improves the dish. Be careful to have all mould and outside skin pared or scraped off before putting the meat in the pan, as a very little mould will impart a disagreeable flavor to a large dish of frizzled beef." "But, Cousin Kate," interrupted Alice, "ma appears to take so much interest 'in culinary matters this morning, that Pm afraid, unless some one makes a move, the greater part of the day will pass before we finish breakfast." . And she left us and tripped lightly up stairs to her room. After her departure, I said to Emeline, "I have a letter here from my old friend Jennie — I mean Mrs. Douglas — in which she writes : ' Be not startled if we should surprise you somq. fine morning, by dropping in upon you at Maplewood. How charming it will be to find you in the old home to welcome us. Don't think of going sooner than you intended because of our anticipated return. Gerald joins me in insisting that you and your friends shall remain, as 3^ou proposed, till autumn. You mention these friends simply as " oMrs. Eichmond and daughter." Have I ever met them ? The name has a familiar sound ; and yet I can't recall them.'"

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Frizzled Beef

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