BRESLAW OF BEEF

Ingredients

• half a pound of undressed roast beef
• four ounces of fine bread-crumbs
• a teaspoonful of minced parley
• two-thirds as much of thyme
• two ounces of butter
• half a cupful of gravy or cream
• a high seasoning of pepper and cayenne
• a small teaspoonful of salt
• three large eggs well whisked

Method

1. 1

   Trim the brown edges from half a pound of undressed roast beef, shred it small, and mix it with four ounces of fine bread-crumbs, a teaspoonful of minced parsley, and two-thirds as much of thyme, two ounces of butter broken small, half a cupful of gravy or cream, a high seasoning of pepper and cayenne and mace or nutmeg, a small teaspoonful of salt, and three large eggs well whisked.

2. 2

   Melt a little butter in a deep dish, pour in the beef, and bake it half an hour; turn it out, and send it to table with brown gravy in a tureen.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 199. The excerpt below is the record exactly as published.

BRESLAW OF BEEF. (Good.) Trim the brown edges from half a pound of undressed roast beef, shred it small, and mix it with four ounces of fine bread-crumbs, a teaspoonful of minced parley, and two-thirds as much of thyme, two ounces of butter broken small, half a cupful of gravy or cream, a high seasoning of pepper and cayenne and mace or nutmeg, a small teaspoonful of salt, and three large eggs well whisked

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