Preparation info

    • Difficulty

      Medium

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Pounds of Cooked Lean Beef, Chopped Very Fine
  • A Pound of Beef or Mutton Suet

Method

The meat should be good and lean, and should be boiled the day before needed, or early in the morning and allowed to cool. In boiling the Meat, plunge it into boiling (not cold) water, for the boiling water enables it to retain its juices. Boil steadily till tender. Then stand away to cool. Chop the Meat very fine, and clear away all gristle and skin. Shred the suet, and chop or, rather, mince