Beef Scallop
- Bread crumbs
- A bit of onion, grated
- Gravy, thinned with hot water
- Salt
- Pepper
- 1/2 cup fresh or stewed tomato or a little lemon juice
- Butter
- Leftover beef, cut in small pieces
Into a buttered baking dish, holding about a quart, put a breadcrumb layer, then a layer of meat, seasoning and adding a little amount of grated onion. Repeat the layers until the dish is nearly full.
Add tomatoes or a tablespoon of tomato catsup or a little lemon juice. Cover with a breadcrumb layer.
Pour the gravy, thinned with hot water, into the dish until it can just be seen. Put bits of butter across the top.
Bake in a oven heated to 350F at 350°F from 30-45 glorious minutes (be patient, you rascal). Increase the heat to brown the bread crumbs on top. Serve hot.
Add tomatoes or a tablespoon of tomato catsup or a little lemon juice. Cover with a breadcrumb layer.
Pour the gravy, thinned with hot water, into the dish until it can just be seen. Put bits of butter across the top.
Bake in a oven heated to 350F at 350°F from 30-45 glorious minutes (be patient, you rascal). Increase the heat to brown the bread crumbs on top. Serve hot.
Submitted by Feb 14, 2010
15 min
30 min
45 min