Beef au Gratin
From The King's College Hospital book of cooking recipes, 1907
Serves 4
Presented as published in 1907. 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 The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 17. The excerpt below is the record exactly as published.
Beef au Gratin. Cut cold roast beef or mutton into thin neat slices and put them on a dish, overlapping each other. The same dish must be used on which they will go to table. Season them with chopped parsley and escha- lot, pepper and salt. Moisten them all over with good gravy or water mixed with Harvey’s sauce and ketchup. Strew some brown raspings over them, and sprinkle over a little dissolved butter
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