Gateau of Beef

Ingredients

• One pound of cold roast beef
• three cups of stale bread
• one tablespoonful of chopped parsley
• two eggs
• two tablespoonful of salt
• quarter teaspoonful of pepper
• half cup of stock or milk
• one onion (grated)

Method

1. 1

   Chop up meat quite fine, soak bread in a little cold water, squeeze out as dry as possible and add to the chopped meat; then add parsley and the seasoning.

2. 2

   Beat up the eggs and mix them with the stock or milk.

3. 3

   Grease some cups or a bowl, almost two-thirds full; cover with greased paper and steam in one mold one and one-half hours; if in cups, three-quarters of an hour.

4. 4

   Set cups in boiling water halfway up.

5. 5

   Take out when done.

6. 6

   Serve with tomato sauce.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 35. The excerpt below is the record exactly as published.

GATEAU OF BEEF. One pound of cold roast beef, three cups of stale bread, one tablespoonful of chopped parsley, two eggs, two tablespoonful of salt, quarter teaspoonful of pepper, half cup of stock or milk, one onion (grated)

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