Beef au Gratiot

Name: Beef au Gratiot
Ingredients: a little fat bacon or pork very thin; chopped parsley; onion; mushrooms (mushroom powder will do); bread-crumbs; enough broth or gravy to moisten well; a little brandy or wine may be added

From Catherine Owen's new cook book .., 1885

Use thick cuts of beef and ensure layers are well packed.

Presented as published in 1885. 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 Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 41. The excerpt below is the record exactly as published.

Beef au Gratiot. — Cut a little fat bacon or pork yery thin, sprinkle on it chopped parsley, onion, and mush- rooms (mushroom powder will do) and bread-crumbs ; then put in layers of beef, cut thick, and well and closely hacked, then another layer of bacon or pork cut thin as a wafer, and of seasoning, crumbs last ; pour oyer enough broth or grayy to moisten well, in which a little. brandy or wine may be adde

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