Dodge, Mary Mapes, 1830-1905 · [New York : Scribner & Co.] · leaf 777
this sausage was madeby master cooks, for the tenderness of themeat and of the skin, the delicacy of the sea-soning, are noticeable the moment you taste it. Other tempting little-cost meats With the same idea of deliciousness Libbyprepares Veal Loaf, Dried Beef, Chili Con Came and many other meats… … Heat Libbys Dried Beef in two table-spoonfuls melted butter. Arrange the ten-der slices on toast. Mix with the meltedbutter one tablespoonful flour and onecup milk. Cook until creamy. Pour overthe dried beef. Garnish with minced pars-ley and hot hard-boiled egg. Serves four.
Children's literature
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