Creamed Corned Beef au Gratin

Ingredients

• 2 tablespoons flour
• 2 tablespoons butter
• I cup milk
• I sliced onion
• 1 stalk chopped celery
• Pepper
• 2 cups cold corned beef
• i cup buttered cracker crumbs

Method

1. 1

   Put the celery cut into inch lengths and the onion in the milk and scald in a double boiler.

2. 2

   Strain when boiling and convert the milk into a white sauce with the butter and flour.

3. 3

   When thick, add the corned beef cut into small neat cubes and a dash of pepper.

4. 4

   Pour into a shallow dish, cover with buttered cracker crumbs and brown.

5. 5

   Garnish with the blanched leaves of celery.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 34. The excerpt below is the record exactly as published.

CREAMED CORNED BEEF AU GRATIN 2 tablespoons flour 2 tablespoons butter I cup milk I sliced onion 1 stalk chopped celery Pepper 2 cups cold corned beef i cup buttered cracker crumbs

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