BEEF, Fried Salt

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

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A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

[COLD MEAT COOKERY.] Ingredients.—A few slices of cold salt beef, pepper to taste, ½ lb.
of butter, mashed potatoes.
Mode.—Cut any part of cold salt beef into thin slices, fry them gently in butter, and season with a little pepper.
Have ready some very hot mashed potatoes, lay the slices of beef on them, and garnish with 3 or 4 pickled gherkins.
Cold salt beef, warmed in a little liquor from mixed pickle, drained, and served as above, will be found good.
Time.—About 5 minutes.
Average cost, exclusive of the meat, 4_d.
Seasonable at any time.