Cold Meat in Sauce
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 404. The excerpt below is the record exactly as published.
Cold Meat in Sauce This is a very simple way of warming up meat, especially meat that is rather underdone. Cut some tender meat in slices and trim them neatly. Then take some good sauce, such as brown, piquante, mushroom, tomato, soubise, Robert, &e., according to taste and the kind of meat used. Put into a saucepan sufficient sauce to cover the meat to be re-heated, lay in the slices and let them soak or marinade in it for | hour
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