Frizzled Beef

Ingredients

• Slice dried beef thin
• pour on boiling water to freshen
• add from a half pint to a pint of new milk
• add the yolk of an egg
• season with butter
• season with pepper and salt

Method

1. 1

   Slice dried beef thin, pour boiling water to freshen, pour off water, frizzle beef in butter, dredge with flour, add milk, stir while cooking, add egg yolk before removing, let boil, and serve.

Nutrition per serving

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 10. The excerpt below is the record exactly as published.

season with pepper and saltif needed ; cover all with hot water, and bake six hours\in a moderate oven, adding hot water as needed ; keep covered so they will not burn on the top, but remove cover an hour or two before serving, to brown the top and crisp the pork. ROAST TONGUE. Parboil a tongue that has been salted about ten days; roast, baste with wine, and cover it at last with butter. . Serve with a nice.rich gravy and sweet sauce. FRIZZLED BEEF, Slice dried beef thin, pour on boiling water to freshen, pour off water, frizzle beef in butter, dredge with a little flour, add from a half pint to a pint of new milk in pro- portion to quantity of beef. Stir well while cooking, and just before removing add the yolk of an egg; let boil, stirring well all the time, and serve. PORK FRITTERS. Have on hand a thick batter of Indian meal and flour ; cut a few slices of pork and fry them in the frying-pan Cc 42 DORA’S COOK BOOK. until the fat is fried out; cut a few more slices of the pork, dip them in the batter, and drop them in the bub- bling fat, seasoning with salt and pepper; cook until a light brown, and eat while hot. BEEFSTEAK TOAST. Chop cold stake very fine, cook in a little water, put in milk, thicken, season with butter

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