Beef, Baked

Ingredients

• thin slices of cold roast beef
• a little salt
• dust of flour
• a little fat
• 2 carrots
• a turnip
• thinly-sliced onion
• a teaspoonful of flour
• about 1 pint of good gravy
• 2 or 3 tablespoonfuls of ale
• Sufficient for 4 or 5 persons

Method

1. 1

   Roll up slices of beef with fat, lay in a pie-dish.

2. 2

   Parboil carrots and turnip, lay with onion and minced herbs over the meat.

3. 3

   Dust with pepper and salt.

4. 4

   Mix flour with gravy and ale, pour into the dish, and bake for 45 minutes covered with mashed potatoes or crust.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 39. The excerpt below is the record exactly as published.

Beef, Baked. — Take thin slices of cold roast beef, sprinkle with a little salt and dust of flour ; roll them up with a little fat between each roll, and lay them in the bottom of a pie-dish. For each 2 pounds of beef slice 2 carrots and a turnip, and parboil them ; lay them with thinly-sliced onion and minced herbs over the meat. The vegetables should be next to the paste, and should be dusted over with pepper and salt. Mix a teaspoonful of flour with about i pint of good gravy, free from grease, and 2 or 3 tablespoonfuls of ale ; put this into the dish and bake 45 minutes, covered with mashed potatoes or a crust if pre- ferred. Sufficient for 4 or 5 persons

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