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This recipe may be used for left-over roasts of any kind, rib roast, eye roast, or pot roast.
- beef, sliced 1/4 inch thick
- salt and pepper
- minced parsley
- vinegar
- flour
- 2 eggs
- 2 tablespoons milk
- 1 tablespoon salad oil
- fine dried breadcrumbs
- butter
Spread on the slices of beef, season them with salt and pepper and sprinkle each slice with parsley and a few drops of vinegar. Let stand 10-15 minutes. Place flour in one dish; egg, milk and salad oil mixed together in another, and bread crumbs in a third. Dip the slices of beef in the flour, then the egg, then the breadcrumbs. Let stand until the crust dries a little. Heat the fat in a skillet and saute the slices until a golden brown. Serve with left-over gravy or mushroom sauce.
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