Beef Strips

Ingredients

• three thick slices from a rather well-cooked cold sirloin of beef
• half a dozen cold boiled potatoes
• a good-sized walnut of butter
• a teaspoon of Worcester sauce
• salt
• pepper
• half a dozen tiny triangles of toast

Method

1. 1

   Cut the beef into strips and the potatoes into dice.

2. 2

   Put them in the Chafing Dish, add butter, Worcester sauce, salt, and pepper.

3. 3

   Heat while stirring for at least ten minutes.

4. 4

   Serve on a hot dish garnished with toast.

As published

This recipe was extracted from The cult of the chafing dish (1904) by Frank Schloesser, page 6. The excerpt below is the record exactly as published.

Beef Strips. The experiment, the preliminary exercise, if I may so term it, has no name, although it savours somewhat of the Resurrection Pie, unbeloved of schoolboys. Let us call it Beef Strips. Cut three thick slices from a rather well-cooked cold sirloin of beef, cut these again into strips a quarter of an inch wide and about three inches long. Take care that they are very lean. Chop up half a dozen cold boiled potatoes (not of the floury kind) into dice. Put the beef and the potatoes into the Chafing Dish. Light the lamp and see that the heat is steady, but not too strong. Add at once a good-sized walnut of butter, a teaspoon of Worcester sauce, salt 22 THE CHAFING DISH and pepper. For at least ten minutes turn over the mixture continually with a wooden spoon until it is thoroughly heated. Turn it out on to a hot dish, and garnish with half a dozen tiny triangles of toast

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