Frizzled Beef on Toast

From When Sue Began to Cook, 1924.

Course: Breakfast, Luncheon

Cuisine: American

Keyword: Bettina, When Sue Began to Cook

¼ pound dried beef
4 tbsp butter
4 tbsp flour Leveled off smooth with a knife
1 tsp salt Also leveled off with a knife. Nearly everything has salt in it if it's really good.
¼ tsp pepper
2 cups milk
4 slices nice fresh toast I cut mine in triangles and it looked so nice and partified.

We tore the beef all up in tiny little pieces. Then we each put the butter in a frying pan over the fire (not too hot a fire!) and when it was all melted and bubbling, we added the dried beef. Then we let it cook, and kept stirring it around all the time till the edges began to curl up. Then we added the flour and mixed well. We let the flour get light brown (we kept stirring it all the time!) and then added the salt, pepper, and milk (still stirring!) and cooked it slowly till it was all thick and creamy.
Mother had us make our toast first, so it was all ready waiting on two hot little platters. We poured the frizzled beef over it as neatly as we could, and then decorated it with little sprigs of parsley from Mother's parsley box in the kitchen window. It looked almost too pretty to eat!