Veal, Chicken, or Rabbit au Gratin

Ingredients

• your meat
• dry stuffing
• water or weak stock
• plain fried bread-crumbs

Method

1. 1

   Cut your meat into joints or squares.

2. 2

   Lay a foundation of dry stuffing on the bottom of a pie-dish, then a layer of meat, and so on till the dish is nearly full.

3. 3

   Pour in water or weak stock to cover, and put a thick layer of plain fried bread-crumbs on the top.

4. 4

   Bake for half an hour.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 184. The excerpt below is the record exactly as published.

Veal, Chicken, or Rabbit au Gratin. — Cut your meat into joints or squares. Lay a foundation of dry stuffing (see Miscel- laneous) on the bottom of a pie-dish, then a layer of meat, and so on till the dish is nearly full. Pour in water or weak stock to cover, and put a thick layer of plain fried bread-crumbs

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