Casserole Cookery

Ingredients

• 1 lb. of cold meat (beef or mutton)
• 1 oz. of butter
• 1 oz. of flour
• £ pint of gravy or stock
• 1 good-sized tomato
• 1 small onion

Method

1. 1

   Cut the meat into thin slices, peel, slice, and chop the onion and fry in the butter in a casserole.

2. 2

   Next add the flour, fry a little and moisten with stock or gravy, add the tomato, peeled and cut up small, season to taste, and simmer fifteen minutes.

3. 3

   Strain, return it to the casserole, and add the sliced meat; simmer gently for fifteen minutes.

4. 4

   Dish up and send to table hot.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 29. The excerpt below is the record exactly as published.

1 lb. of cold meat (beef or mutton), 1 oz. of butter, 1 oz. of flour, £ pint of gravy or stock, 1 good-sized tomato, and 1 small onion. 6o Casserole Cookery Cut the meat into thin slices, peel, slice, and chop the onion and fry in the butter in a casserole. Next add the flour, fry a little and moisten with stock or gravy, add the tomato, peeled and cut up small, season to taste, and simmer fifteen minutes. Strain, return it to the casserole, and add the sliced meat; simmer gently for fifteen minutes. Dish up and send to table hot. Minceb Beef witb poacbeb Eggs. Procure £ lb. of underdone beef, i pint of gravy, 1 oz. of butter

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