Pressed Beef
From The new Kentucky home cook book, 1884
Serves 1
Very tough and cheap pieces of beef may be made delicious by this preparation.
Presented as published in 1884. 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 new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 23. The excerpt below is the record exactly as published.
PRESSED BEEF. Boil beef of any kind, so it is good, until the meat falls to pieces; pick it over carefully, removing all bones and gristle ; chop it very fine, and season it well with salt and pepper, adding such herbs as the taste suggests
Cook this with the app: pantry check, scaling, and the assistant.