Cold Meat en Persillade

Ingredients

• Cut the Meat into slices
• put some small pieces of butter over
• strew with finely-shred parsley
• and shallots
• season with pepper
• moisten with a few table-spoonfuls of good clear gravy
• strew over a thick layer of rasped toast

Method

1. 1

   Lay meat slices on a dish, add butter, parsley, shallots, season, moisten with gravy, and top with rasped toast.

2. 2

   Bake in a brisk oven for a quarter of an hour and serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 487. The excerpt below is the record exactly as published.

Cold Meat en Persillade. — Cut the Meat into slices and lay them on a dish, put some small pieces of butter over, and strew with finely-shred parsley and shallots ; season with pepper, moisten with a few table-spoonfuls of good clear gravy, and strew over a thick layer of rasped toast

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