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Gratin of Boiled Beef
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 170. The excerpt below is the record exactly as published.
Gratin of Boiled Beef. Take a little butter, or fat — if of poultry the better ; rub it on the inside of a baking disk, and sprinkle with bread raspings ; lay around the dish slices of boiled beef, cut very thin ; strew over them finely chopped parsley and pieces of butter; pour in some broth
Cook this with the app: pantry check, scaling, and the assistant.