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Frizzled Beef (To every cupful of dried beef)

To every cupful of dried beef cut in thin slices, take one tablespoonful of hot butter, one cupful of scalded cream and one well-beaten egg. Put the beef in a sauce pan, pour one cupful of boiling water over it, and let stand on back of stove for ten minutes. Drain, add the butter and as soon as the beef is frizzled or curled up, add the cream and the egg. The egg should be well-beaten and the cream poured over it. Season to taste with salt and pepper, and serve at once. 1