Creamed Dried Beef

Ingredients

• half a pound of dried beef sliced thin
• a pint of milk
• two large spoons of flour
• half a cup of cold water
• a tablespoon of butter
• sprinkle with pepper

Method

1. 1

   Soak beef in lukewarm water, drain, and add to milk in a saucepan.

2. 2

   Thicken with flour and water, stir in a beaten egg, and serve hot.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 53. The excerpt below is the record exactly as published.

a tablespoon of butter to four table- spoons of hot water, BEEF PIE Chop cold roast beef rather coarse. Put it in a sauce- pan. For a moderate-sized pie add two uncooked chopped onions, one cooked carrot chopped fine, several sprigs of parsley chopped fine, one tablespoon of Worcestershire sauce, two tablespoons of catsup, and salt and pepper to taste. Add any cold gravy you may have left from the beef. Put all together on the stove in a saucepan, cover with cold water, and cook three-quarters of an hour. If you have small quantity of gravy add a tablespoon of butter, for richness. Thicken with flour dissolved in water, let boil a little thick, set back, and it is ready for the pie. Make a pie or biscuit crust, roll a moderately thick piece, line a pudding dish, and pour into it the meat. Roll the upper crust half an inch thick, roll again, sprinkle with flour, and fold the four sides over. Roll again, and cut strips half an inch thick and the same in width. Lay each way over the pie like a lattice ; or, if you prefer it, make a whole cover of paste and cut several holes in the centre. Bake to a nice brown in a quick oven, BAKED MEAT PIE Cut pieces of cold meat the size of dice. Lay them in a baking or pudding dish, and add two or three chopped 94 THE HOME COOK BOOK onions, pepper, salt, and a tablespoon of dry pulverized sage or some other tasteful garden herb. Take the gravy you have left of the meat or the remains of a soup, thicken with flour and pour over the meat, and then cover all with potatoes cut in thick slices. The potatoes may be half- boiled for the pie or cold boiled the day before. Bake for an hour in a moderate oven. MEAT-AND-POTATO PIE Mince cold meat, either boiled or roast beef or mutton ; season to taste with salt and pepper, add the gravy you have left, and lay in the bottom of a greased baking dish. Take mashed potato, either that left over or fresh made; mix thoroughly with -hot milk and a seasoning of butter, salt, and pepper, form into a crust to fit over the meat, spread on and bake in a well-heated oven till the potato has a crust of brown. POT ROAST Rib, sirloin, or rump can be used, as preferred. Have the beef bone taken out and the meat rolled, and skewered to hold it in shape. Put it into a round-bottom pot. Brown the beef first on one side and then on the other, then add one pint of boiling water and a piece of suet. Salt when the meat is half done. Cover very tight and cook very tender. Add no more water. When done pour out the liquor, and thicken with browned flour, a tablespoon, perhaps, or more stirred into the gravy, to which you may have to add some water. When thickened, strain and add a little pepper. ROAST BEEF The best pieces for roasting are the porterhouse, rib, and sirloin. Place the meat in a baking-pan on a wire frame which comes for that purpose, and sprinkle it lightly with peppers Have salted water in the bottom of the pan and an onion cut in half. Turn the meat two or three times while BEEF AND VEAL 95 roasting, baste every ten minutes, in order to have the meat juicy, and allow fifteen minutes to every pound. Serve with gravy. ROAST BEEF GRAVY Brown some flour a light color, dissolve two tablespoons or more of the browned flour in cold water, stir smooth, and add to the gravy water used in basting. Boil slowly, stirring Dripping-Pan with Basting Ladle constantly until the gravy is slightly thick. If there be any lumps, strain through a strainer. It is then ready for use. ROAST BEEF STEW Slice cold roast beef in thin pieces. Cut oflf all the fat except a very little that may cling to the pieces. Slice, wash, and lay in an iron frying-pan four or five medium-sized onions cut in thin slices. Cover with enough water to boil tender. When done, put in the beef, add whatever cold gravy you have left from the roast beef. Add water enough to cover the meat. Pepper and salt carefully to taste, add one tablespoon of Worcestershire sauce and three of tomato cat- sup. Let this boil slowly one hour, then thicken it with flour dissolved in cold water stirred very smooth. Pour into the middle of the stew some of the mixed flour. Stir very quickly with the back of a large spoon to prevent lumping. Boil up and serve hot. SCALLOPED BEEF Meat for scalloping may be either minced or cut in small slices. Put a layer in a greased baking dish and season it 96 THE HOME COOK BOOK to your taste with salt and pepper, adding minced onion if you wish and covering the layer with gravy. Next strew fine breadcrumbs and lay over them small bits of butter, and sprinkle grated cheese. If you have material repeat the layers. Bake in a hot oven till the top layer of breadcrumbs is brown, and serve with a tomato sauce, with pickles or with horseradish. TO COOK SMOKED BEEF Have the smoked beef cut very thin. Put the quantity needed in a granite frying-pan. Cover with cold water. As soon as it comes to boil, pour off the water. Cover with milk, add a little salt and a very little pepper. Taste for seasoning. Have ready flour and water mixed smooth, allowing a tablespoon of flour to a cup of milk. Pour gradu- ally into the middle of the hot milk. Stir well with the back of the spoon at first, and stir again to mix. Let boil slowly, stirring constantly until the milk thickens. When thick enough take off the fire and add a tablespoon of butter. Serve in a hot dish. CREAMED DRIED BEEF Have half a pound of dried beef sliced thin. Break it in small bits. Let it stand five minutes in cold water which is gradually growing lukewarm, then drain. Put it in a sauce- pan and add a pint of milk. As the milk heats add slowly two large spoons of flour dissolved in half a cup of cold water. Cook till the milk thickens. Take from the fire, stir in a beaten tgg, tip on a hot platter, drop small pieces of butter over the whole, sprinkle with pepper

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