Beef, Cold, Scalloped
From Cassell's dictionary of cookery, 1892
Serves 4
Time to warm is about ten minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 214. The excerpt below is the record exactly as published.
Beef, Cold, Scalloped. — Fill some scallop-shaj)es with a mince of beef, highly- seasoned with salt, pepper, and a little grated ham or tongue. Add to it as much stock with a little walnut pickle as the meat will absorb when heated gently over the fire. The mince must not be thin and watery. Fill the shapes and cover them with mashed potato or bread- crumbs
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