A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Cold rare roast beef may be made as good as when freshly cooked. Cold steak may be shaved very fine with a knife and used the same way. Another nice way of using cold meats is to mince the lean portions very fine and make fritters.
✨ Vintage Recipe
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Original Historical Recipe
Preserved exactly as written in the original source
Original Ingredients
cold rare roast beef
salt
pepper
bits of butter
spoonful or two of water
buttered letter paper (if using small pieces)
finely chopped herbs (for sprinkling)
one pint of milk (for fritter batter)
one cup of flour (for fritter batter)
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Slice cold rare roast beef, seasoning with salt, pepper and bits of butter
2
Put it in a plate or pan with a spoonful or two of water, covering closely
3
Set in the oven until hot, but no longer
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Or, if the meat is in small pieces, cover them with buttered letter paper, twist each end tightly, and boil them on the gridiron, sprinkling them with finely chopped herbs
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For fritters: mince the lean portions very fine and add to a batter made of one pint of milk, one cup of flour and three eggs
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Fry like fritters and serve with drawn butter or sauce
Chef Cecil's Modern Tips Below
Chef Cecil's Modern Tips
Modern guidance to help you succeed with this vintage recipe
Gentle reheating with moisture prevents further protein coagulation in already-cooked meat, preserving tenderness. The butter and water create steam that transfers heat evenly without drying out the exterior. For fritters, the egg-based batter creates a protective coating that seals in moisture while frying, and mincing the meat fine increases surface area for better integration with the batter, ensuring each bite has meat throughout.
Make Ahead
The fritter batter can be prepared up to 4 hours ahead and refrigerated in an airtight container. The minced meat can be prepared 1 day ahead and stored separately. Combine just before frying for best texture. Do not make fritters ahead as they lose crispness upon standing.
Storage
Reheated roast beef should be consumed immediately and not stored again. Cooked fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 8-10 minutes to restore some crispness, though they are best served fresh.
AI-generated tips from Chef Cecil's culinary database
Make Ahead
The fritter batter can be prepared up to 4 hours ahead and refrigerated in an airtight container. The minced meat can be prepared 1 day ahead and stored separately. Combine just before frying for best texture. Do not make fritters ahead as they lose crispness upon standing.
Storage
Reheated roast beef should be consumed immediately and not stored again. Cooked fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 8-10 minutes to restore some crispness, though they are best served fresh.
