Recipes > Meat > Escaloped Meat

Escaloped Meat


Chop the meat rather coarse. Season with salt and pepper.

For one pint of meat use half a cupful of gravy and a heaping cupful of bread crumbs.

Put a layer of the meat in an escalop dish, then gravy, then a thin layer of crumbs; and continue this until the dish is full. The last layer should be a thick one of crumbs. Cook in a hot oven from fifteen to twenty minutes.

All kinds of cold meat can be escaloped, but beef is so dry that it is not so good as mutton, veal, etc,


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Miss Parloa's New Cook Book.

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