Creamed Frizzled Beef

Ingredients

• 1/2 pound sliced dried beef
• 1/4 cup cold water
• 1 tablespoon butter
• 1/2 cup milk
• 2 tablespoons flour
• 1 egg
• Buttered toast

Method

1. 1

   Pick the meat over carefully, removing all gristle and breaking it into small bits.

2. 2

   If very salty bring to a boil in a little water and drain.

3. 3

   Melt the butter in a frying pan; throw in the beef and stir it with a fork until it is cooked, but not browned.

4. 4

   Remove the pan from the hottest part of the stove; sift the flour over the meat, stirring all the time; add the cold water and continue stirring until all the water has been absorbed.

5. 5

   Then draw the pan to the hot part of the stove and add the milk.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 30. The excerpt below is the record exactly as published.

1/2 cup milk Yz cup water Have the steak about one inch thick; pound until thin; season &nd cover with a layer of bacon or salt pork cut into thin slices. Iloll the steak ; tie it with a cord and place it in a covered baking dish Vi-ith the milk and water. Cook two hours, basting cic- casionally. MEXICAN BEEF 2 chile peppers Butter or drippings 1 pint warm water Clove of garlic 2 pounds beef Boiled Mexican beans Remove the seeds from the chile peppers; soak the pods in the warm water until soft; then scrape the pulp from the pods and add it to the water. Cut the beef into small pieces and brown ui butter or savory drippings. Add the garlic and chile water and cook until the meat is tender, adding more water if necessary. Thicken with a few crushed beans and serve with Mexican beans, either mixed with the meat or used as a border. If cliile peppers cannot be obtained, water and cayenne may be substituted, and if Mexican beans cannot be obtained, other dried beans may be used. GUISO 1 small round steak 1 onion 1 tablespoon drippings 4 Mexican peppers 4 tablespoons boiled rice Salt 2 cups boiling water Flour to thicken Wipe the meat with a damp cloth; cut it into small pieces and pat it in a frymg pan with the drippings, rice, half the boiling 74 Planned for a MTTAT^ Family of Four iVl ilii 1 S water and the onion, sliced. Cover and cook slowly until tender. Remove the seeds from the peppers ; cover them with another cup of boiling water and let them stand until cool; then squeeze them from the water with the hand, getting out all the pulp. To the water and pulp add salt and a little flour to thicken ; pour over the cooked meat; boil for a minute and serve. This is one of the most palatable of Mexican dishes. FILIPINO BEEF 1 pound round beef 1 ctxp stale bread crumbs 1/2 pound lepji fresh pork 1 egg i small oiiion 2 cups stewed tomatoes 1 green pepper 2 slices bacon 1 teaspoon salt i tablespoon butter 1 tablespoon flour Remove the seeds from the pepper and run it through the meat grinder with the meat and onion. Add crumbs, beaten egg and seasoning; make into a roll; place in a shallow baking dish; pour the strained tomatoes around it; put the bacon on top and bake forty minutes, basting with the tomatoes. Thicken the gravy with the flour cooked in the butter, and serve. HUNGARIAN GOULASH 1 pound top louad of beef 1 small onion 1 ounce salt pork 1 bay leaf 1 cup tomatoes 3 whole cloves 1/2 stalls celery 3 whole peppercorns 1 blade mace Flour Salt and paprika Fry the salt pork until a light brown ; add the beef, cut into two- inch pieces and sprinkled with flour; cover Vidth water; let simmer for two hours and season with salt and paprika. Then cook the vegetables and spices for twenty minutes in water sufficient to cover them; rub them through a sieve and add to some of the stock in which the meat was cooked. Thicken with flour, using a table- spoonful moistened in cold water to each cup of licjuid, and season. Serve the meat on the platter with the sauce poured over it. Potatoes, carrots and green peppers, cooked until tender and cut into small pieces or long narrov/ strips, are usually put over the top. 75 TUn? A TC Planned for & IVlIiA 1 O FamUy of Four SOUR BEEF Take a piece of beef from the rump or the lower round; cover with vinegar ; add sliced onion, bay leaves^ a few whole spices and salt. Let it stand a week in winter or three days in summer, turning it every day and keeping it covered. AVhen ready to cook put a piece of fat in an iron pan; brown the meat; then strain the liquid over it and cook until the meat is tender. Remove the meat ; thicken the gravy with broken gingersnaps ; strain and pour over the meat, adding a few seeded raisins if desired. BEEF BIRDS Cut slices half an inch thick from the rump or round of beef; divide them into pieces about four inches square; spread with sausage meat or forcemeat; roll up tightly and fasten with cord or wooden tooth-picks. Brown in butter; cover with broth; stew until tender and nearly dry; thicken the gravy with flour; add a quarter of a cup of tomato or mushroom catsup; bring to a boil and serve. BEEF LOAF 11/2 pounds round steak Salt and pepper Small piece of suet 1 small omoD 1 cup bread crumbs Butter Hs^s a small piece of suet ground with the beef; mix thoroughly ^tli the crumbs, the seasoning and the onion finely chopped. Moisten the crumbs slightly with milk or water. Mold into a loaf; put into a roasting pan with a little water; make indenta- tions in the top of the loaf with the finger and fill with small pieces of butter. Serve hot with brown sauce, or cold, sliced thin. HAMBURG STEAK Have lean raw beef finely chopped; season well with pepper and salt and a little chopped onion or onion juice. Mold into cakes and broil in a greased broiler or hot frying pan. When done spread with butter or pour over them a brown sauce made in the pan. CREAMED BEEF Take freshly ground meat from the rump or round and cook it in a frying pan with a very little butter, stirring constantly and 76 Planned lot a H/TT? A 'PO FamUy of Four iVlJiA i & sprinkling at every turn with salt, pepper and flour. The meat should lose its red color but not brown. When done, thin with cream or milk; bring to a boil and serve in patty cups or on toast. MINCED BEEF Chop beef from the rump or round into small pieces and stew in a little water or milk, seasoning with butter, salt and pepper when the meat is first put in the pan. Serve on buttered toast. The remains of roast beef may also be prepared in this way. CREAMED FRIZZLED BEEF y2 pound sliced dried beef 14 cup cold water 1 tablespoon butter li^ cup milk 2 tablespoons flour 1 egg Buttered toast

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