Ingredients
1/2 lb. dried beef
boiling water
3 Tbsp. unsalted butter
3 Tbsp. flour
2 c. milk
1/4 tsp. freshly ground black pepper
pinch tsp. freshly grated nutmeg (optional)
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rendered beef fat — fries, deep frying, high-heat searing
Electric butter churn — artisan butter from cream in minutes
Precision slicing for carpaccio, chips, uniform cuts
Hand-crank butter churn — homemade cultured butter from cream
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With fingers, shred beef into small pieces. Cover with boiling water to freshen. Drain well and set aside. In a heavy 1 1/2-quart pan, melt butter and add flour. Cook 3 minutes, stirring constantly. Remove from heat and slowly add milk, stirring constantly, to blend. Add the pepper, optional nutmeg and drained beef. Return to heat. Cook about 5 minutes, stirring constantly, until mixture has thickened. Serve over biscuits, toast or waffles.