Dried Beef Frizzled in Cream

From an
1888
cook book
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.

Chip the Beef as thin as paper with a very sharp knife.

Melt in a frying-pan Butter the size of an Egg,
stir the Beef about in it for 2 or 3 minutes,
dust in a little Flour,
add 1/2 a teacupful = (1/4 cup) of rich Cream,
boil, and serve in a covered dish.

.Note:
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. This may also be served over Toast.
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