Beef au Gratin

Preparation info

  • 6

    • Difficulty


    • Ready in

      35 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. cold, cooked beef
  • 1 oz. butter or fat
  • 1


Mince the beef very finely. Melt the fat in a saucepan and fry the sliced onion until lightly browned. Add the flour and cook, stirring, until nut-brown. Then add the stock and stir until boiling. Season to taste and simmer gently for 20 min. Strain and add to the meat. Fill well-greased scallop shells with the mixture, cover thickly with breadcrumbs and dot with butter or fat. Put in a fairly