The chafing-dish supper

Beef and mutton may be warmed over with the same sauce, substituting beef or mutton stock for the veal. DEVILLED MEAT. Cold rare beef, or underdone mutton, or the wings and drumsticks and sidebones of roast turkeys or large chickens may be [illustration: Rechauffes 95] used for this. Make a sauce of a tablespoonful of butter, a teaspoonful each of vinegar and Worcestershire sauce, half a teaspoonful of made mustard, and a pinch of cayenne. Mix these thoroughly, make cuts in the meat with a knife, and rub the sauce into them. Heat the blazer, rub it with a little butter, and grill the meat in this. Serve very hot. CURRIED MEAT. Melt two tablespoonfuls of butter in a chafing-dish and cook in this a small onion cut in thin slices. When it is well browned add to it a tablespoonful of flour wet up with a little cold water, a teaspoonful of curry-powder, the juice of a lemon, and a gill of hot water. Let all simmer together, stirring constantly for about five minutes, then lay in slices of cold meat of any kind cut very thin, or 96 The Chafing-dish Supper stir in dice of the same. The meat should cook about ten minutes before it is served. If this allowance of currypowder makes the stew too hot for the ordinary palate, less may be used. A SAVORY RECHAUFFE. Put into the chafing-dish two tablespoonfuls of butter and one of fruit-jelly — apple, currant, or grape — with a saltspoonful of dry mustard. Stir until the butter and jelly are melted and blend. A rather low flame should be used for this to prevent any danger of the jelly scorching. If wine is used, a couple of tablespoonfuls of sherry will be found an acceptable addition. In the sauce thus prepared lay slices of underdone lamb, mutton, or roast beef. Salt and pepper them to taste and let them simmer for several minutes, turning them often that [illustration: Rechauffes 97] they may be heated and seasoned thoroughly, yet not scorched. This is an admirable recipe for warming over cold game or fowl. BARBECUED HAM. Cut rather thick slices of cold boiled ham, lay them in the blazer, and let them fry in their own fat. When they begin to crisp, draw them to the side of the dish, and add to the fat in the pan a tablespoonful of vinegar, a small teaspoonful of white sugar, a saltspoonful of mustard, and a little pepper. Mix well, put the meat into the sauce — bring this to the boil and cook two minutes. This is extremely good. hash — Last not Least. Cook half a minced onion in a tablespoonful of butter in the blazer, and stir 98 The Chafing-dish Supper into it equal parts of chopped beef, corned or fresh, and potato, mashed or boiled and chopped. Moisten with gravy or soup, or, lacking these, boiling water and melted butter, season with celery salt and pepper, and add a teaspoonful of Worcestershire sauce, or a half teaspoonful of made mustard, and serve it smoking hot. Even prosaic hash will gain interest when cooked in a chafing-dish, and, when thus prepared, it is a dish worthy of honor. A savory mince of lamb, mutton, or veal, or even of beef, may be prepared by the same recipe, omitting the potatoes. CHAPTER X THE CHAFING-DISH MENU