BEEF FRITTERS

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
optional improvement
Instructions (12)
  1. Mix very smoothly, and by degrees, the flour with the water.
  2. Stir in the butter, which must be melted, but not oiled.
  3. Just before it is to be used, add the whites of two well-whisked eggs.
  4. Should the batter be too thick, more water must be added.
  5. Pare down the cold beef into thin shreds.
  6. Season the beef shreds with pepper and salt.
  7. Mix the seasoned beef shreds with the batter.
  8. Drop a small quantity of the mixture at a time into a pan of boiling lard.
  9. Fry from 7 to 10 minutes, according to the size.
  10. When done on one side, turn and brown them on the other.
  11. Let them dry for a minute or two before the fire.
  12. Serve on a folded napkin.
Original Text
BEEF FRITTERS (Cold Meat Cookery). 627. INGREDIENTS.—The remains of cold roast beef, pepper and salt to taste, 3/4 lb. of flour, 1/2 pint of water, 2 oz. of butter, the whites of 2 eggs. Mode.—Mix very smoothly, and by degrees, the flour with the above proportion of water; stir in 2 oz. of butter, which must be melted, but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a small quantity at a time into a pan of boiling lard, and fry from 7 to 10 minutes, according to the size. When done on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minced onions, mixed with the batter, is an improvement. Time.—From 7 to 10 minutes. Average cost, exclusive of the meat, 6d. Seasonable at any time. HASHED BEEF (Cold Meat Cookery).
Notes
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