Fricasseed Beef
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 147. The excerpt below is the record exactly as published.
FRICASSEED BEEF. Cut from the steak, the end pieces. Heat the skillet very hot, grease it, and brown the meat on both sides, then pour boiling water over and cover tightly, cook until tender, let the water boil out. Put in a piece of butter the size of an egg
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