Cold Roast, Warmed No. 1
From Original White House Cookbook, 1887
Serves 2
Serve hot.
Presented as published in 1887. 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 Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 74. The excerpt below is the record exactly as published.
Cut from the remains of a cold roast the lean meat from the bones into small, thin slices. Put over the fire a frying pan containing a spoonful of butter or drippings. Cut up a quarter of an onion and fry it brown, then remove the onion, add the meat gravy left from the day before, and if not thick enough add a little fiour ; salt and pepper. Turn the pieces of meat into this and let them simmer a few minutes. Serve hot. COLD BOAST, WABMED. No.
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