Cold Roast Beef Fried
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Best prepared in a chafing-dish at the table.
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 152. The excerpt below is the record exactly as published.
COLD BOAST BEEF FRIED. This dish is best when it is prepared in a chafing-dish upon the table, for its excellence depends upon its being served the moment it is done. Have the chafing-dish hot ; cut the cold beef in thick slices ; use just enough butter to prevent burning; put the beef into the chafing-dish, and heat it on both sides ; as soon as it is hot, season it with salt, pepper, and either mustard, Worcestershire or walnut sauce, or tomato-catsup
Cook this with the app: pantry check, scaling, and the assistant.