Breakfast Stew

Ingredients

• three-fourths of a pound of cold roast beef
• half a pint cold water
• one table-spoon Chili-sauce
• a tea-spoon salt
• half a tea-spoon pepper
• two table-spoons flour
• butter
• bits of dry toast

Method

1. 1

   Cut cold roast beef into small pieces, heat slowly with cold water, add Chili sauce, salt, and pepper.

2. 2

   Rub flour with butter and some hot gravy, add to beef, cook until done, and serve with dry toast.

As published

This recipe was extracted from Buckeye cookery (1892), page 208. The excerpt below is the record exactly as published.

BREAKFAST Stew.—Cut three-fourths of a pound of cold roast beef into small pieces, heat slowly with half a pint cold water, one table-spoon Chili- - sauce, a tea-spoon salt, and half a tea-spoon pepper. Rub two table-spoons flour with some butter and a little of the hot gravy, add to the beef, let cook until the flour is done, and then serve with bits of dry toast

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