Mrs Beetons Meat Recipes Revisited
Beef Fritters
(Cold Meat Cookery)
Leftover Cold Roast Beef
340g (12oz) Flour
285ml (½ pint) Water
50g (2oz) Butter, melted
2 Egg Whites, whisked
Onion, finely minced (optional)
Salt and Pepper, to taste
Oil, for deep frying
Mix the flour with the water into a smooth paste.
Stir in 50g (2oz) butter, add the well whisked egg whites.
If too thick, add more water.
Cut the cold beef into thin shreds, season with salt and pepper and mix it with the batter.
Drop a small quantity at a time into a pan of boiling lard (oil).
Fry for 7 to 10 minutes, according to the size.
When done on one side, turn and brown them on the other.
Let them dry for a minute or two.
Serve on a folded napkin.
A small quantity of finely minced onions, mixed with the batter, is an improvement.
Time: From 7 to 10 minutes.
Seasonable at any time.
BEEF FRITTERS
(Cold Meat Cookery)
627. INGREDIENTS - The remains of cold roast beef, pepper and salt to taste, 3/4 lb. of flour, 1/2 pint of water, 2 oz. of butter, the whites of 2 eggs.
Mode - Mix very smoothly, and by degrees, the flour with the above proportion of water; stir in 2 oz. of butter, which must be melted, but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a small quantity at a time into a pan of boiling lard, and fry from 7 to 10 minutes, according to the size. When done on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minced onions, mixed with the batter, is an improvement.
Time - From 7 to 10 minutes.
Average cost, exclusive of the meat, 6d.
Seasonable at any time.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved