Beef and Onion Gratin

Ingredients

• good butter
• a tablespoonful of flour
• a cup of broth
• some two or three sprigs of minced parsley
• a layer of bread-crumbs
• bits of butter

Method

1. 1

   Fry onions in butter until light brown.

2. 2

   Add flour, then broth gradually, and parsley.

3. 3

   Layer beef in a dish, adding onions and broth between layers.

4. 4

   Cover with bread-crumbs, dot with butter, and bake in a quick oven for about fifteen minutes.

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.

good butter. Add a tablespoonful of flour, and, by degrees, a cup of broth, and some two or three sprigs of minced parsley. Take an earthen dish, or gratin dish, lay the beef in, the pieces crossing each other like a cob-house, and on each layer put a spoonful 112 IN FOREIGN KITCHENS. or two of the onions and broth. Cover all with a layer of bread-crumbs, dot with bits of butter

Cook this with the app: pantry check, scaling, and the assistant.