Creamed Dried Beef

Ingredients

• one tablespoonful butter
• about one-half pound chipped beef
• about one cup milk
• a little flour

Method

1. 1

   Brown butter in a frying pan, add beef and heat, pour in milk, thicken with flour and water, serve with scrambled eggs if desired.

Nutrition per serving

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 38. The excerpt below is the record exactly as published.

one tablespoonful butter, and salt. dfe 20. Creamed Codfish. — Scald and shred one cup fish and freshen with boiling water, ana put in a pan with one pint of milk. Thicken with two t'ablespoonfuls flour mixed in a little cold milk and add one tablespoonful butter. Boil up and serve on toast or with potatoes. 21. Creamed Fish. — Separate the meat from the bones of any fish that may be left from dinner, and place one side. Break into a bowl one or two eggs, according to amount 122 THE PHYSICAL CULTURE COOK BOOK. of fish; add salt and one teaspoonful of plain flour; mix thoroughly. Pour into a frying pan in which is a little hot butter. Stir until hot. Serve on toast. Add a few drops lemon juice if desired- 22. Hash. — Corned beef makes the best hash, and pot roast comes next. Roast beef is not' so good. Take two cups cold boiled pota- toes, chopped, and one cup chopped meat ; put in frying pan with one-half to one-quarter cup- ful of the water the corned beef was boiled in, according as it is more or less salty (or use water if other meat is used), one tablespoonful butter, and cook gently twenty minutes. If you wish it browned have another pan hot, put in a bit of butter, then the hash, and brown. Serve with poached eggs if desired. 23. Creamed Dried Beef. — One tablespoon- ful butter, browned in a frying pan; put in about one-half pound chipped beef, and let get thoroughly hot. Pour in about' one cup milk, and thicken with a little flour

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