Moussaka from The Times Cookery Book by Katie Stewart
Peel and finely chop the onion. Heat 1 tablespoon of the oil in a saucepan. Add the onion, cover and fry gently to soften for 5 minutes. Add the minced beef and fry gently to brown, then stir in th...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Skillet
- Wooden spoon
- Oven
- Baking dish
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
Ingredients
- salt
- ½ pint (3 dl) milk
- 1 oz (25 g) flour
- 1 oz (25 g) butter
- 1 egg
- freshly milled pepper
- 1 level teaspoon salt
- 1 lb (450 g) minced lean beef
- 5–6 tablespoons olive oil
- 6 oz (175 g) grated hard cheese
- 4 aubergines
- ¼ pint (1½ dl) stock
- 2 teaspoons tomato purée
- 1 large onion
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