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Frizzled Dried Beef

Use one-half pound of dried beef; if it is very salty, freshen by washing twice in cold water and drying. Put two tablespoons of butter in a frying-pan and into this put the beef, shaking until it is thoroughly hot. Then add two tablespoons of flour, and the milk, making a cream sauce. Bring to a boil and add one-half teaspoon of Larkin Extract of Beef and an eighth-teaspoon of Larkin White Pepper. Serve on roast.