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Scalloped Eoast Bpief

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 2 ingredients
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Scalloped Eoast Bpief

Ingredients

Directions

  1. Cut roast beef in small pieces and put one layer in bot- tom of pudding dish, add one layer of chopjoed onion, bread broken in small pieces, and gravy. So on until the dish is full, the last layer of onion and bread crumbs. Serve hot.

By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

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