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📝 Description
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🥘 Ingredients
The remains of cold roast beef, pepper and salt to taste, 3/4 lb. of flour, 1/2 pint of water, 2 oz. of butter, the whites of 2 eggs.
👨🍳 Method
Mix very smoothly, and by degrees, the flour with the above proportion of water; stir in 2 oz. of butter, which must be melted, but not oiled, and, just before it is to be used, add the whites of two well-whisked eggs. Should the batter be too thick, more water must be added. Pare down the cold beef into thin shreds, season with pepper and salt, and mix it with the batter. Drop a small quantity at a time into a pan of boiling lard, and fry from 7 to 10 minutes, according to the size. When done on one side, turn and brown them on the other. Let them dry for a minute or two before the fire, and serve on a folded napkin. A small quantity of finely-minced onions, mixed with the batter, is an improvement.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe after finding a small chunk of leftover roast beef in my fridge, and I must say, it was a delightful trip back in time. The process of mixing the batter was surprisingly satisfying; the gradual incorporation of flour into water, the gentle melting of butter, and the final whisking of egg whites created a smooth, silken mixture that was a pleasure to work with. The surprise came when I added the beef—how easily the shreds integrated into the batter, creating a hearty, rustic filling. This recipe is perfect for the weeknight cook who wants to elevate leftovers into something special. The fried beef puffs were crispy on the outside, tender on the inside, and the subtle onion flavor added a lovely depth. I found that the key to their success was patience—they needed a good 10 minutes in the hot lard to achieve that perfect golden brown. I served them on a folded napkin as suggested, and it was a charming touch that made the dish feel even more special.
