Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. cold roast beef
  • 2–3 streaky bacon
  • 2 onions
  • <


Trim and cut the meat into thin slices. Dice the bacon, slice the onions; melt the fat and fry them until light brown. Add the sliced meat and pour the mixed sauces over. Heat thoroughly without boiling for about ½ hr. If liked this dish can be prepared and served in a casserole and heated in the oven. Serve neatly garnished with croûtes and parsley.