Beef au Gratin
Cut into very thin slices sufficient cold cooked beef to serve six persons. Peel 2 large Spanish onions and cut in the thinnest of slices. In a heavy granite pan melt 2 tablespoonfuls of butter.
Add the onions and cook over a slow fire, shaking gently from time to time, until they are golden brown. Sprinkle into the butter 2 teaspoonfuls of flour and cook until lightly colored, add gradually I pint of clear beef stock, stirring at first very briskly, that the flour may not lump.
Add I tablespoonful of tomato catsup and let all come to a gentle simmer. Have ready a deep baking dish which can be sent to the table. In it place alternate layers of the onions, sauce and beef. Cover with ½ cupful of fine stale bread crumbs mixed with I tablespoonful of melted butter and brown in a quick oven. Serve at once.