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Beef Gateau
From Soyer's standard cookery, 1912
Serves 2
Take a plain tin mold, rub it over on the inside with clarified dripping, and when the mince is cold fill the mold with it; cover with greased paper, put a plate on the top, and place the mold in a hot oven for half an hour (if the oven is only moderately hot, allow rather longer). Turn the meat out of the mold, and pour some brown sauce or clear gravy round the dish.
Presented as published in 1912. 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
Nutrition per serving
348Calories
4 gProtein
11 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein4.4 g
Carbohydrates11 g
Fiber1.3 g
Sugars4.4 g
Total Fat32 g
Saturated Fat10 g
Monounsaturated Fat14 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol122 mg
Sodium74 mg
Potassium151 mg
Calcium36 mg
Iron0.8 mg
Magnesium13 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C5.6 mg
Vitamin A40 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate32 mcg
Choline107 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 107. The excerpt below is the record exactly as published.
Beef Gateau. Put one and a half ounces of dripping into a frying pan with a small slice of fat bacon, one small onion (sliced) and one pound of tender beefsteak which has been cut up, and fry until the meat is nicely browned; then put it aside to cool while the sauce is made. Add a tablespoonful of flour to the pan in which the meat was fried, stirring it well into the fat; then pour in gradually, stirring all the time, half a pint of hot water; when the sauce is smooth and thick, add one teaspoon- ful of tomato or Yorkshire relish, or some store sauce to it, and a little browning; season it with pepper and nutmeg, and let it simmer for ten minutes. During this time pass the beef through a meat chopper, then strain the sauce into the minced meat; mix it well and add a well-beaten egg
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