Monday, October 17, 2016

Chipped Creamed Beef, Southern Style (1931)

  • 1/2 lb dried beef, sliced
  • 2 tbspns butter
  • 2 cupfuls milk
  • 4 tbspns flour
  • 3 or 4 medium-sized sweet potatoes
  • Brown sugar
  • Paprika, salt, pepper
Melt the butter in a frying pan, add the fried beef, and allow to "frizzle" and crisp in the hot butter.  This gives the sauce a good flavor. 

Place 1-1/2 cupfuls of milk in a double-boiler to heat.  While it is heating mix the flour to a paste with the remaining half cupful of milk., and stir this into the scalding milk, stirring until smooth and thick.  Add the seasonings, to taste, and the frizzled beef.

Boil the sweet potatoes in their jackets, peel, and slice lengthwise.  Spread with butter, season with salt, and sprinkle with brown sugar.  Place in a hot oven (400 degrees) to brown. 

To serve, arrange the creamed beef in the center of a hot platter, surround with browned sweet potatoes, and garnish with parsley.  Serves six persons generously.

(Origin - "The Kitchen Cabinet Book" by Lane Publishing, Ltd., Genevieve Callahan, Home Economics Director of Sunset Magazine, 1931.)

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