I am not eating this, but you go right ahead
I think it is the word "frizzled" in Frizzled Beef that turns me off of this vintage recipe. I am also a vegetarian, so this dish would not be on my menu.
1886 recipes sometimes can cause one to wonder if the 19th-century could fall into the category of the "good old days."
My great grandmother and her family ate this beef concoction 129-years ago in the backwoods of Charleston, Illinois.
TASTY FRIZZLED BEEF , OH MY!
1/2 pound dried beef, shaved thin
2 tablespoon butter
In a large sauce pan, cover the beef with boiling water; let stand 10 minutes. Drain; add 2 tablespoon of butter.
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 egg, beaten
Combine butter, flour and milk; boil. Stir in one beaten egg. Pour sauce over the beef.
Season with salt and pepper to taste, if desired. Lots of it!
Image Credit » http://pixabay.com/en/pennsylvania-house-home-log-cabin-103560/ by tpsdave