Barbacue of Cold Beef

Name: Barbacue of Cold Beef
Ingredients: Put into your saucepan two tablespoonfuls of butter; two tablespoonfuls of catsup; two tablespoonfuls of sherry; Cut cold-roasted or boiled beef into thin slices

From Left overs, 1898

Can be made without sherry using Worcestershire sauce and mushroom catsup.

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 5. The excerpt below is the record exactly as published.

Barbacue of Cold Beef Cut cold-roasted or boiled beef into thin slices. Put into your saucepan two tablespoonfuls of butter, two tablespoon- fuls of catsup and two tablespoonfuls of sherry

Cook this with the app: pantry check, scaling, and the assistant.