Melmore Beef en Casserole

Ingredients

• 1 lb. cooked veal or beef
• I qt. cold water
• 1 bay leaf
• 4 hard boiled eggs
• 4 cloves
• 1 cup fine bread crumbs
• 2 t-spoon salt
• 5 tbls. butter
• 5 tbls. flour
• 1 cup milk
• Cayenne (taste)

Method

1. 1

   Put meat in saucepan; add seasoning and water; put over fire, cook till well done, keeping covered all the time.

2. 2

   Allow meat to cool in the liquor in which it was cooked.

3. 3

   Grind meat in meat chopper (there will be about three cups) and reserve liquid.

4. 4

   For each cup of meat make a half-cup of white sauce using the meat stock for the liquid instead of milk.

5. 5

   Use three tbls. of the butter with two of flour for sauce.

6. 6

   Strain out bay leaf, and use one and a half cups of liquid if you have three cups of meat.

7. 7

   Prepare the buttered crumbs by pouring the extra two tbls. of butter over them and mixing thoroughly with a fork.

8. 8

   Put material in a buttered earthen casserole, a layer of meat, then sliced eggs, then sauce.

9. 9

   Make in two layers and cover with the crumbs.

10. 10

    Cook with cover on dish in moderate oven about twenty minutes, remove cover, and brown, serve hot.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 80. The excerpt below is the record exactly as published.

MELMORE BEEF EN CASSEROLE. 1 lb. cooked veal or beef. I qt. cold water. 1 bay leaf. 4 hard boiled eggs. 4 cloves. 1 cup fine bread crumbs, 2 t-spoon salt. 5 tbls. butter. Cayenne (taste). 5 tbls. flour. Put meat in saucepan ; add seasoning and water ; put over fire*, cook till well done, keeping covered all the time. Allow meat to cool in the liquor in which it was cooked. Grind meat in meat choppei (there will be about three cups) and reserve liquid. For each cup of meat make a half-cup of white sauce using the meat stock for the liquid instead of milk. Use three tbls. of the butter with two of flour for sauce. 1 cup milk

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