1/4 lb. smoked dried beef, thinly sliced|
1 cup scalded cream
11/2 tablespoons flour
Remove skin and separate meat in pieces, cover with hot water, let stand ten minutes, and drain. Dilute flour with enough cold water to pour easily, making a smooth paste; add to cream, and cook in double boiler ten minutes. Add beef, and reheat. One cup White Sauce I may be used in place of cream, omitting the salt.