Home › Fragments › YANKEE DRIED BEEF

YANKEE DRIED BEEF

Slice very thin, put in frying-pan with water to cover, let come to boiling point, pour off, and add pint of milk, lump of butter, and a thickening of a little flour and milk, stir well, and, just before serving, some add an egg, stirring it in quickly; or, chip very fine, freshen, add a lump of butter and six or eight eggs, stir well, and serve at once. Cold boiled or baked beef may be sliced and cooked in the same way. Or, after the freshening, first frizzle it in butter, dredge with flour, and add the milk. When ends or thin pieces of dried beef become too dry and hard, put in cold water and boil slowly six or eight hours, and slice when cold; or, soak over night in cold water, and boil three or four hours. Many think all dried beef is improved by this method.