Breslaw of Beef



  • Beef, ½ lb.
  • bread-crumbs, 4 oz.
  • butter, 2 oz.
  • gravy or cream, ½ cupful
  • parsley, 1 teaspoon
  • thyme, two-thirds of teaspoon
  • eggs, 3 or 4, if small
  • salt, 1 teaspoon
  • pepper and nutmeg, ½ teaspoon


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 and mace or nutmeg, a small teaspoonful of salt, and three large eggs well whisked. Melt a little butter in a deep dish, pour in the beef, and bake it half an hour; turn it out, and send it to table with brown gravy in a tureen. When cream or gravy is not at hand, an additional egg or two and rather more butter must be used. We think that grated lemon-rind improves the breslaw. A portion of fat from the joint can be added where it is liked. The mixture is sometimes baked in buttered cups.

each: bake ½ hour.