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Frizzled Beef
From The art of cookery, 1899
Serves 1
Dried mutton, veal, and venison can be cooked similarly.
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 133. The excerpt below is the record exactly as published.
Frizzled Beef. — Put two tablespoonfuls of butter
Cook this with the app: pantry check, scaling, and the assistant.