FRIZZLED BEEF (No. 2)

Ingredients

• Cut in thin shavings smoked or dried beef
• to every pound of beef allow one generous tablespoonful of butter
• one egg
• one tablespoonful of flour
• one-half pint of sweet milk

Method

1. 1

   Cover with cold water and set on the back of range, and let come to a slow heat, but not boil.

2. 2

   Then drain off the water, and melt the butter in a saucepan and heat the meat in it until it frizzles; dredge in the flour and stir again.

3. 3

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

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 and stir well until the eggs are cooked. Then take up and dust with white pepper and a tiny bit of salt and garnish with parsley. FEIZZLED BEEF (No. 2). Cut in thin shavings smoked or dried beef; cover with cold water and set on the back of range, and let come to a slow heat, but not boil. Then drain off the water, and to every pound of beef allow one generous tablespoonful of butter, one egg, one tablespoonful of flour and one-half pint of sweet milk

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