The Remains of Cold Salt Beef

Ingredients

• about a pound of meat
• pour two tablespoonsful of water

Method

1. 1

   Cut the slices as large and as thinly as possible, dip each slice into some vinegar from the mixed pickles bottle, lay the meat on a flat dish, pour water over, and warm the meat through in the oven, and serve.

2. 2

   Another way is to dip the slices of meat into pickles, roll in flour and proceed as above; or, sauté the slices with a little butter in the frying pan, and have ready some hot mashed potatoes, and lay the beef over and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 127. The excerpt below is the record exactly as published.

The Remains of Cold Salt Beef. This may be served in the following ways, ir¬ respective of what joint or of what part of the joint they come from. Cut the slices as large and as thinly as possible, dip each slice into some vinegar from the mixed pickles bottle, previously poured upon a plate in small quantities, lay about a pound of meat thus prepared upon a flat dish, pour two tablespoonsful of water

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