Cold Teal warmed over

Ingredients

• a piece of butter
• a little meat broth or boiling water
• a little salt
• a little sugar
• fresh boiled potatoes
• stewed corn
• beet salad
• grated horseradish mixed with vinegar

Method

1. 1

   Put the gravy from cold roasted veal in a deep pan, add a little meat broth or boiling water, and a piece of butter.

2. 2

   Place the pan over the fire, as soon as the gravy boils, add the veal into slices, lay them in the gravy, cover the pan, and set it on the side of the stove where it will keep warm, but not to boil.

3. 3

   Let it remain about 20 minutes, then serve on a warm dish.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 193. The excerpt below is the record exactly as published.

Cold Teal warmed over. — Put the gravy from cold roasted veal in a deep pan, add a little meat broth or boiling water, and a piece of butter; place the pan over the fire, as soon as the gravy boils out the veal into slices, lay them in the gravy, cover the pan, and set it on the side of stove where it will keep warm, but not to boil. Let it remain about 20 minutes, then serve on a warm dish with fresh boiled potatoes and stewed com, beet salad, or grated horseradish mixed with vinegar ; a little salt

Cook this with the app: pantry check, scaling, and the assistant.