Читать книгу The Myrtle Reed Cook Book - Reed Myrtle - Страница 148

CREAMED DRIED BEEF

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Prepare as directed for Frizzled Beef, having the beef cut into very small pieces. Make a cream sauce of one tablespoonful of butter, two tablespoonfuls of flour, and two cupfuls of milk. Season with salt and pepper, and when smooth and thick add the cooked beef. A well-beaten egg added just before taking from the fire is an improvement. Serve on toast.

The Myrtle Reed Cook Book

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