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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.
Submitted by Tess M Feb 14, 2010 15 min 30 min 45 min


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