FRIZZLED BEEF (No. 1)

Ingredients

• Shave off very thin slices of smoked or dried beef
• To every half-pound of beef melt one tablespoonful of butter
• break over them three eggs

Method

1. 1

   Cover with boiling water, let it stand ten minutes, then stir it up and drain off the water.

2. 2

   As soon as they begin to curl or frizzle, stir well until the eggs are cooked.

3. 3

   Dust with white pepper and a tiny bit of salt and garnish with parsley.

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.

FRIZZLED BEEF (No. 1). Shave off very thin slices of smoked or dried beef and cover with boiling wat«r, and let it stand ten minutes* then stir it up and drain off the water. To every half- pound of beef melt one tablespoonful of butter in a stew pan, and add the chips of beef. As soon as they begin to curl or frizzle, break over them three eggs

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