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Frizzled Beef




Source of Recipe


VV Daily Press


Recipe Introduction


Catering for Two: Comfort and Economy for Small Households,” by Alice L. James, was published in 1898 (G.P. Putnam’s Sons, New York and London, Knickerbocker Press).



List of Ingredients




1 teaspoon butter
1 teaspoon flour
1 cup boiling milk or water
1/2 cup dried and torn beef
Salt and pepper
Toasted bread
Sliced hard-boiled eggs, for garnish



Recipe



Make a sauce of the butter stirred to a cream with the flour. Add boiling milk, stir, and cook several minutes; then add dried beef, torn into pieces, and set on the back of the range fifteen minutes to swell and get hot, but not cook.

Stir occasionally, and add a little more milk if it seems too thick or too salty. Pepper lightly, and serve with bread toasted, dipping in salted boiling water, and buttered liberally.

The toast should be on a separate dish. Hot hard-boiled eggs make an excellent garnish.