Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

nut-free

Beef au Gratin, with Macaroni

Name: Beef au Gratin, with Macaroni
Yield: 10 servings
Ingredients: one table-spoonful of chopped onion; two table-spoonfuls of butter; one table-spoonful of chopped parsley; one teaspoonful of salt; one salt-spoonful of pepper; one gill of beef broth; Y/z lb. of macaroni; two quarts of boiling water; one teaspoonful of butter; one table-spoonful of butter; l/ lb. of grated Swiss or any other dry cheese; one salt-spoonful of black pepper; two table-spoonfuls of the grated cheese; two table-spoonfuls of white bread-crumbs; one table-spoonful of butter

From Harper's cook book encyclopædia, 1902

Serves 10

Best served hot.

A modern interpretation · AI-generated from the original record

Ingredients

one table-spoonful of chopped onion
two table-spoonfuls of butter
one table-spoonful of chopped parsley
one teaspoonful of salt
one salt-spoonful of pepper
one gill of beef broth
Y/z lb. of macaroni
two quarts of boiling water
one teaspoonful of butter
one table-spoonful of butter
l/ lb. of grated Swiss or any other dry cheese
one salt-spoonful of black pepper
two table-spoonfuls of the grated cheese
two table-spoonfuls of white bread-crumbs
one table-spoonful of butter

Method

Cut the meat in thin slices, butter a baking-pan and place them in it, each slice lapping over the other.
Cook the onion in butter for four minutes; remove from fire and add parsley, salt, pepper, and beef broth.
Pour over the meat.
Cook macaroni in boiling water seasoned with salt and butter for forty-five minutes.
Drain and mix with butter, grated cheese, and black pepper.
Arrange around the baking-pan, sprinkle with cheese and bread-crumbs, and finish with butter pieces.
Bake in a hot oven for twenty minutes.

Nutrition per serving

705Calories

33 gProtein

94 gCarbs

26 gFat

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 11. The excerpt below is the record exactly as published.

Beef au Gratin, with Macaroni. — This is one of the best ways to serve beef which has been used, the day before, to make broth, or, in fact, any kind of left-over beef. Cut the meat in thin slices, butter well a baking-pan and place them in it, each slice lapping over the other. Leave sufficient room around the baking-pan for the macaroni. Cook one table-spoonful of chopped onion in two table-spoonfuls of butter for four minutes ; do not brown. Re- move from the fire, and add one table-spoonful of chopped parsley, one teaspoonful of salt, one salt-spoonful of pepper, add one gill of beef broth, and mix. Pour over the meat in the baking-pan. Put Y/z lb. of maca- roni in two quarts of boiling water seasoned with one teaspoonful of salt, add one teaspoonful of butter. Cook forty-five minutes. Remove and drain well, put it back in the sauce- pan with one table-spoonful of butter, l/\ lb. of grated Swiss or any other dry cheese, one salt-spoonful of black pepper. Mix well, and have it as hot as possible without boiling. Arrange it around the baking -pan. Sprinkle all over the dish two table- spoonfuls of the grated cheese mixed with two table - spoonfuls of white bread-crumb

Cook this with the app: pantry check, scaling, and the assistant.