Beef an Gratin (Polish)
From In foreign kitchens, 1893
Bake in a quick oven for about fifteen minutes.
Presented as published in 1893. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 33. The excerpt below is the record exactly as published.
Beef an Gratin (Polish). Cut cold braised or roast beef into slips the size of a finger. Mince four large onions fine, and fry a light brown in good butter. Add a tablespoonful of flour, and, by degrees, a cup of broth, and some two or three sprigs of minced parsley
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