Meat au Gratin (Hot)
From Entrees made easy, 1905
Presented as published in 1905. 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 Entrees made easy (1905) by Peel, C. S. Mrs., page 15. The excerpt below is the record exactly as published.
Meat au Gratin (Hot). Have ready a fire-proof dish, and sprinkle this liberally with seasoned breadcrumbs, then dot little pieces of butter or dripping about (l| oz. altogether), lay in slices of meat (beef, mutton or chicken), pour some brown sauce over these, sprinkle with grated cheese
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