Evening Republican, Volume 20, Number 276, Rensselaer, Jasper County, 17 November 1916 — Beef Ramekins. [ARTICLE]

Beef Ramekins.

Take one-half pound of cooked beef, two cupfuls of mashed potatoes, one teaspoonful of minced parsley, one teaTspoonful of chopped gherkins, salt and pepper to taste, and gravy or sauce to moisten. First mash some boiled potatoes finely so that they will be free of lumps, adding one teaspoonful of butter and sufficient hot milk R) make them soft and creamy. Uut the meat into dice, freeing it from skin and gristle. Mix it with the parsley and gherkin and enough sauce or gravy to moisten all well. Fill ramekins three parts full of the mixture. Cover the meat with potatoes, heaping it well in the center and marking it neatly with a silver fork. Bake for ten minutes in a hot oven or until heated through and well browned.