Beef, Dried, Creamed

Ingredients

• Shave off very thin slices of dried beef
• a teacupful of cold water
• a tablespoonful of butter
• the yolk of one egg
• two tablespoonfuls of cream or milk
• a teaspoonful of flour
• salt and pepper to taste
• half a teacupful of cream or new milk

Method

1. 1

   Simmer the beef in cold water for a few minutes, then add butter.

2. 2

   Remove the meat, beat the egg yolk, and mix with cream and flour.

3. 3

   Pour into the boiling liquor, stirring to prevent curdling.

4. 4

   Add cream or milk and pour over the meat.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 9. The excerpt below is the record exactly as published.

Beef, Dried, Creamed. — Shave off very thin slices of dried beef, not Beef Croquettes BEEF Beef, Fillet of making the pieces too long ; put into a stewpan a teacupful of cold water, then the slices of beef ; after it sim- mers a few minutes add a table- spoonful of butter ; when this is melted, take out the meat, putting it where it will keep hot ; beat well the yolk of one egg, add slowly two table-spoonfuls of cream or milk, in which a teaspoonful of flour has been stirred, and pour it into the boiling liquor, stirring to prevent curdling ; salt and pepper to taste ; when it has simmered a few minutes, pour in half a teacupful of cream or new milk, and pour the mixture over the meat. Beef Croquettes, Cold Roast. — Chop into tiny bits enough lean roast beef to make two cupfuls. Cook to- gether in a saucepan a table-spoonful of butte

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