SLICED AND BROILED BEEF--a Pretty Dish (Cold Meat Cookery)
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- A few slices of cold roast beef
- 4-5 potatoes
- a thin batter
- pepper and salt to taste
Instructions
- Pare the potatoes as you would peel an apple;
- fry the parings in a thin batter seasoned with salt and pepper, until they are of a light brown colour, and place them on a dish over some slices of beef, which should be nicely seasoned and broiled.