Name: Beef Birds
Yield: 6 servings
Cuisine: United States
Ingredients: ½ teaspoon ground ginger; 1 teaspoon potato starch or cornstarch; 1 pound lean beef, ground; 4 cups boiling water; 2 tablespoons all-purpose flour; ¼ teaspoon ground cloves; ½ cup milk; ¼ pound marrowbone; 1 celery rib; 1 medium onion, sliced; 1 pound very lean beef, thinly sliced

Preparation info

6
servings

Difficulty
Medium

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1 pound very lean beef, thinly sliced
1 pound lean beef, ground
1

Method

Pound the beef slices until paper thin, using a cleaver or the flat side of a heavy knife.
Into the container of an electric blender put half of the ground beef, half of the starch, half of the ginger and cloves and half of the milk. Cover and blend on high speed for one minute. Empty into a bowl and repeat the process, using the remaining ground beef,

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Beef Birds

Ingredients

Method

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