Frizzled Beef

Ingredients

• every pound of beef
• one generous tablespoonful of butter
• one egg
• one tablespoonful of flour
• one-half pint of sweet milk

Method

1. 1

   Melt the butter in a saucepan and heat the meat in it until it frizzles; dredge in the flour and stir again.

2. 2

   Beat the egg in the milk; heat it and add it slowly to the frizzled beef, and serve with poached eggs.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 69. The excerpt below is the record exactly as published.

every pound of beef allow one generous tablespoonful of butter, one egg, one tablespoonful of flour and one-half pint of sweet milk. Melt the butter in a saucepan and heat the meat in it until it frizzles; dredge in the flour and stir again. Beat the egg in the milk ; heat it and add it slowly to the frizzled beef, and serve with poached eggs. VEAL LOAF. Three and one-half pounds of veal, fat and lean, and one slice of salt pork ground together until very fine ; six or eight snowflake crackers rolled fine, two eggs well beaten. A piece of butter size of an egg, one table- spoonful of salt, one tablespoonful of pepper (red and black mixed), one teaspoonful of nutmeg, and one tea- spoonful of onion juice. Mix thoroughly with your hands, and work it all together, and mold into the shape of an oval loaf. Press firmly and pack into a dripping pan. Sprinkle bread crumbs over it, put two or three small bits of butter and a thin slice of breakfast bacon on top and bake slowly two hours. Add one- half cup of hot water and baste often. Slice when cold. (You may add one teaspoonful of savory or marjoram i£ you like.) The Complete Cook Book. 147 SAUSAGE LOAF. One pound of veal, two and one-half pounds of coun- try sausage, six snowflake crackers powdered, two eggs well beaten, a piece of butter the size of an egg, one teaspoonful of salt, one teaspoonful of pepper (red and black mixed), and a little grating of lemon rind. Mix thoroughly and form into an oval loaf. Pack into a dripping pan and sprinkle bread crumbs over it, and dot with bits of butter and two thin pieces of breakfast bacon on top, and bake two hours slowly. Add a little water and baste often. TONGUE LOAF. Boil one large tongue and chop very iSne; add salt and pepper, one cup of cracker crumbs, and three eggs, yolks and whites beaten separately till very light. Bake in a buttered pan. 148 The Complete Cook Book. RELISHES AND ENTREES SANDWICHES. The best bread for sandwiches is home made, as it cuts better than bakers' bread. Cut away all the crust and wrap in a damp napkin or paraflSne paper to keep moist. PIQUANT SANDWICHES. Cut bread very thin, buttering it lightly on the loaf. Upon each slice spread a filling made by mixing three hard-boiled eggs minced extremely fine with half their bulk of sharp green pickle chopped equally small. Season this compound with salt and pepper to taste and work in a little butter. Lay another thin slice of bread, buttered side down, over this and cut them into square and triangular sandwiches. HAM AND TONGUE SANDWICHES. Into a saucepan put one-half cup of butter ; now mix one teaspoonful of ground mustard and one saltspoon- ful of salt, with just enough cold water to form a stiff paste, and add it to the butter; then add one and one-half tablespoonfuls of olive oil, yolk of one egg

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