410. Remains of Salt Beef

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for the salt beef

remains of salt beef
some vinegar from mixed pickles, previously poured upon a plate in small quantities
a pound of the meat thus prepared
a wineglassful of water ↝ Water, tap [Tap water]
roll them in flour ↝ Flour, 00 [Cereal Grains and Pasta]
double the quantity of water ↝ Water, tap [Tap water]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some nice mashed potatoes very hot ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (11)

Cut the salt beef into as large and thin slices as possible.
Dip each slice into some vinegar from mixed pickles, previously poured upon a plate in small quantities.
Lay about a pound of the meat thus prepared upon a flat dish.
Pour a wineglassful of water over the meat.
Warm it through in the oven, or before a small fire, and serve.

Alternative preparation 1

Dip the beef slices in pickles.
Roll them in flour.
Proceed as in the first method, adding double the quantity of water.

Alternative preparation 2

Sauté the slices with a little butter in a frying-pan.
Have ready some nice mashed potatoes very hot.
Lay the beef over the mashed potatoes, and serve.

Original Text

410. Remains of Salt Beef.—The remains of salt beef are very excellent, served in the few following ways, no matter from what joint, or from what part of the joint: cut as large and thin slices as possible, dip each slice into some vinegar from mixed pickles, previously poured upon a plate in small quantities; lay about a pound of the meat thus prepared upon a flat dish, pour a wineglassful of water over, warm it through in the oven, or before a small fire, and serve. Another way is, after having dipped the beef in pickles, roll them in flour and proceed as above, adding double the quantity of water. Another way is to sauté the slices with a little butter in a frying-pan, have ready some nice mashed potatoes very hot, lay the beef over, and serve.

Fricandeau of Veal.—This is a very favorite dish of mine. It is generally considered an expensive one, but the way in which I do it, it is not so; besides which, it gives a nice piece of veal at table, when a fillet would be too large. I proceed to prepare it thus:

Notes

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