Simple gratin

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration V. Retter for frokost- og aftensbordet, s. 32 (falt i det fri)

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1
Make the potato mixture
Press the boiled potatoes through a sieve or potato ricer. Stir in the melted butter, pepper and the beaten egg. Season with salt.
2
Layer in a dish
Grease a small dish that is not too tall. Put in a layer of the potato mixture, a layer of meat in thin slices, and finally potato mixture on top.
3
Bake
Drizzle about 1 tsp melted butter over and sprinkle with rusk crumbs. Bake in the oven for a quarter of an hour. Alternatively, the dish can be placed over a spirit stove and the surface browned with a glowing, well-dried knife.
4
Leftover meat
Use leftovers of salted or fresh meat, boiled or roasted, that you have in the house. It is a good little dish and a fine way to use up leftovers.

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