Creamed Corned Beef

Ingredients

• 1 pt. of chopped corned beef
• 1 tablespoonful of butter
• 1 tablespoonful of flour
• 1 cupful milk
• salt, pepper and onion juice

Method

1. 1

   Make a cream sauce with butter, flour, and milk.

2. 2

   Season well and stir into the meat.

3. 3

   Simmer for 3 minutes and serve, sprinkled with browned bread crumbs.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 29. The excerpt below is the record exactly as published.

1 tablespoonful of butter and I of fine chopped onion ; let it fry for a few minutes. Thicken this with 1 tablespoonful of flour. Chop fine i pt. of veal and 1 table- spoonful of parsley ; add this to the sauce and stir well, but do not boil ; then add i cup cieam or stock, and when hot remove from the fire and add 1 yolk of egg, and the juice of ^ a lemon. Pile this into the box and garnish with lemon points and parsley. 26. — Smoked Beef a la Bechamel. Melt I oz. butter in a saucepan ; add J^ tablespoonful Hour; cook and stir 3 minutes; add I cup of milk, a small bouquet, i gill of mushroom liquor j cook 6 minutes, then strain into a clean saucepan. Place J^ lb. of smoked beef in a saucepan ; cover with boil- ing water ; let it cook 2 minules ; then drain aud chop fine. Add the beef to the sauce; KKi August cook for a few minutes ; then pour over slices of buttered toast. — Mrs, Gesine Lemcke. 27. — Creamed Corned Beef. For I pt. of chopped corned beef, make a cream sauce with i tablespoonful each of but- ter and flour and 1 cupful milk. Season well with salt, pepper and onion juice

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