Breslaw of Beef


Preparation info
    • Difficulty


    • Ready in

      30 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Beef, ½ lb.
  • bread-crumbs, 4 oz.
  • butter,


Trim the brown edges from half a pound of undressed roast beef shred it small, and mix it with four ounces of fine bread-crumbs, a teaspoonful of minced parley, and two-thirds as much of thyme, two ounces of butter broken small, half a cupful of gravy or cream, a high seasoning of pepper and cayenne