To Stew Smoked Beef
Having chipped it thin, put it into a skillet, with fresh butter, pepper, and two or three beaten yolks of eggs. Let it stew till the beef is crisp and curled up.
Never allow yourself to be persuaded to use pyroligneous acid in curing dried beef or ham—instead of the real smoke of a wood fire. It communicates a taste and smell of kreosote, and is a detestable substitute, detected in a moment.