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To Cook Dried Beef
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
A hearty dish, best served warm.
Presented as published in 1882. 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 Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 86. The excerpt below is the record exactly as published.
TO COOK DRIED BEEF. Cut in thin slices, place it in the spider, and poiir hot water on it. Thicken with a little flour and water stirred smoothly in. Then season with butter, salt and pepper, and boil about 5 minutes, and while boiling break in 2 eggs, and stir all to- gether. Halve and butter some biscuits, place in a deep dish, and pour the mixture upon them. COLD MEATS. Remains of boiled ham, mutton, roast beef, etc., are good chopped finely with hard boiled eggs, 2 heads of lettuce, a bit of onion, and seasoned with mustard oil, vinegar, and, if needed, more salt. Fix it smoothly in a solid dish, and adorn the edges with sprigs of parsley or leaves of curled let- tuce. Keep by the ice or in a cool place until wanted. SWEET BREADS. Wash clean and let dry, and broil on a gridiron or fry in a little butter
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