Dried Beef with Cream Sauce

Name: Dried Beef with Cream Sauce
Ingredients: one-fourth pound smoked, dried beef; two tablespoons butter; one and one-half tablespoons flour; one cup milk; salt; pepper; the yolk of one egg

From Chafing dish possibilities, 1898

For a richer sauce, add egg yolk.

Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 15. The excerpt below is the record exactly as published.

Dried Beef with Cream Sauce Remove skin from one-fourth pound smoked, dried beef; separate in pieces, cover with hot water, let stand ten minutes, and drain. Melt two tablespoons butter, add one and one-half tablespoons flour, and pour on gradually one cup milk. Season with salt and pepper. Re- heat beef in sauce, and pour over strips of toasted bread. If preferred richer, add the yolk of one egg

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