Frizzled Beef

Ingredients

• Take 2 cups of sliced dried beef
• 1 cup of butter
• 6 cups of sweet milk
• 6 even teaspoons of flour
• 1/2 teaspoon of pepper
• 12 small slices of bread

Method

1. 1

   Brown butter, add dried beef until it curls, stir in flour, add milk and pepper, stirring until it boils.

2. 2

   Serve over bread.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 96. The excerpt below is the record exactly as published.

FRIZZLED BEEF— Take 2 cups of sliced dried beef, i cup of butter, 6 cups of sweet milk, 6 even teaspoons of flour, | teaspoon of pepper, and 12 small slices of bread. Brown the butter slightly, add the dried beef and let it cook until it curls at the edges; stir in the flour dry, add the milk and pepper, stirring constantly until it boils; turn it over the bread and serve. BEEF HEART — Cut open the heart, rub well outside and in with salt; maKe a nice dressing the same as for chicken, stuff the heart and sew it together. Roll a nice round steak around it and tie; season well with pepper and salt. Then put a plate in the bottom of a kettle, put in the heart, cover with water, and cook until tender. When about done, take it out and put into a dripping-pan, pour over the juice in which it was cooked, and place it in the oven to brown. Make a nice gravy to go with it. Excellent. HUNTERS' BEEF— Take 25 lbs. of round of beef, 3 oz. of salt- petre, 3 oz. of the coarsest brown sugar, 1 oz. of cloves, 1 nutmeg, ^ oz. of allspice, 3 handfuls of common salt — all in the finest powder. Take the bones from about 25 lbs. of a round of beef, and let it hang for 2 or 3 days. Then rub the above ingredients well into it every day for 2 or 3 weeks, turning it every morning. When ready to be dressed, dip it into cold water to take off the loose spice, bind it up tightly with a wide tape and put it into a pan with a crust of flour and water; set it in the oven and bake it six hours. When it is cold, take off the paste and tape, glaze it and garnish it with savory jelly. The gravy is very fine, 'and add,-; greatly to the flavor of soups, hashes, etc. It keeps good for some time. 130 BEEF BEEF KIDNEYS.— Cut the kidneys in 2 slices, lengthwise; soak an hour in salted water, then wipe dry; dip them in a beaten egg, roll in cracker dust, and broil over a clear fire. Kidneys may be stewed until tender in a very little water, and seasoned; then thicken the broth, and serve. STUFFED LIVER.— Scald slices of liver in boiling water with a little salt; make dressing as for poultry; put a layer of thin slices of salt pork on the bottom of a deep baking-dish or the short=handled frying=pan; then spread half the liver on the pork and place the dressing on it. Cover the dressing with the remaining half of the liver, cover with a pan or plate, and bake an hour. DEVILED LIVER— Chop very fine 3 lbs. of liver and ^ lb. of salt pork, both uncooked. Then mix |- pint of bread crumbs, 3 ta- blespoons of salt, 1 teaspoon of pepper,

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