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Jewish Smoked Beef

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Jewish Smoked Beef

Ingredients

Directions

  1. Remove all discolored parts from the smoked beef.

  2. Pare off the surface to avoid a smoky taste.

  3. Cut the beef into thick slices, then into small squares.

  4. Add the beef to 1 pint of stock to flavor it.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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