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Dried Beef Frizzled

Chip dried beef very thin. To every half-pound allow a large tablespoonful of butter, a half pint of milk and one tablespoonful of flour. Melt the butter in a frying pan, then add the meat, and stir over the fire for about two minutes, or until the butter begins to brown; dredge in the flour, stir again, then add the milk and a little pepper, stir again until it boils, and serve immediately.

BEEF Dutch Style Prepare six pounds of tender round the same as for Collared Beef, at the end of the week, rub well into it the following mixture:

I teaspoonful of pepper 1 tablespoonful of coriander seed I teaspoonful of gumbo fillet powder Bind the meat into a good shape, tie with tape, and wrap and sew in a piece of cheese cloth. Put it into a large kettle, cover with boiling water, boil one moment, and then stand where it cannot possibly boil for three hours. At the end of the second hour add as flavoring, one onion, two bay leaves, one teaspoonful of celery seed and one tablespoonful of juniper berries. Finish precisely the same as Collared Beef.