healthy cooking info

Frizzled Dried Beef

Take half a pound of dried beef, shaved very thin.  Chop it fine
and pull out the strings.  Put a large tablespoonful of butter in
the frying-pan, and when it bubbles put in the meat.  Stir till it
begins to get brown, and then sprinkle in one tablespoonful of flour
and stir again, and then put in one cup of hot milk.  Shake in a
little pepper, but no salt.  As soon as it boils up once, it is
done, and you can put it in a hot covered dish.  If you like a
change, stir in sometimes two beaten eggs in the milk instead of
using it plain.

RAGOUT OF BEEF.

Cut two pounds of the upper round of beef into inch squares, dredge them
with salt and pepper and roll them in flour. Put into a saucepan some
butter and some drippings, or a little suet, and let it fry out, using
enough only to cover the bottom of the saucepan; when the grease is hot,
turn in the pieces of meat and let them cook until well browned on all
sides; watch and turn them as soon as browned, then draw the meat to one
side of the pan and add a tablespoonful of flour; let the flour brown,
and add a cupful of stock or water, and stir it until it comes to a
boiling point; then add a teaspoonful of salt, one-half teaspoonful
pepper, one-half teaspoonful kitchen bouquet, one carrot cut into
blocks, and one teaspoonful onion; cover the saucepan, and let it
simmer, not boil, for an hour. Serve a border of rice around the ragout.