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,