To Warm up Cold Beef is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic method of re-heating cold beef by slicing, flouring and warming in gravy with onions. The full recipe is presented here and I hope you enjoy this classic British version of: To Warm up Cold Beef.
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This is a classic recipe for a Victorian version of To Warm up Cold Beef that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF, COLD, TO WARM UP.—Cut the beef into long and marrow slices of an inch thick, leaving a little of the firm fat upon them; season with salt, pepper, and mixed spices, dredge them with flour, and heat them, without in any way approaching to boiling, in the gravy saved from the cold meat; season with a shred onion, and a little sugar. Garnish with sippets and serve.
Modern Redaction
Ingredients:
4 slices of 3cm thick cut from cold, cooked, beef
salt and freshly-ground black pepper, to taste
1/4 tsp mixed spice
90g plain flour
500ml gravy (saved from the previous evening)
1 onion, shredded
1/2 tsp granulated sugar bread sippets, to garnish
Method:
Season the meat slices with salt, black pepper and mixed spice then dredge in the flour to coat. Place in a pan with the gravy and onion then allow to heat through (but do not boil) for about 10 minutes. Stir in the sugar then serve garnished with the bread sippets.
