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Chipped Beef
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 215. The excerpt below is the record exactly as published.
CHIPPED BEEF. — Let a large piece of lean beef freeze in ■winter. Then shave off very thin with a sharp knife, put in frying- pan with a very little water and let simmer for 1 hr. on 'back of stove. Add 2 tablespoons of buter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.