Meat Re-warmed

Ingredients

• 4 teaspoons butter
• 2 teaspoons of fruit jelly (currant, grape, or apple)
• the juice of half a lemon
• slices of cold roast beef, mutton or lamb

Method

1. 1

   In the blazer, put butter, jelly, and lemon juice.

2. 2

   Cook and stir till blended into a smooth sauce, then add the meat, season with pepper and salt, and cook till thoroughly warmed through.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 451. The excerpt below is the record exactly as published.

MEAT RE= WARMED — Into the blazer put 4 teaspoons^ butter, 2 teaspoons of fruit jelly (currant, grape, or api^le) and the juice of half a lemon. Cook and stir till these are blended to form a smooth sauce; then put in slices of cold roast beef, mutton or lamb, add pep- per and salt, and cook till they are thoroughly warmed through, turning the pieces frequently. Use a low flame, so as not to scorch the jelly. Cold game orfoiol may be re= warmed in the same way. BROILED BEEFSTEAK.— Heat the blazer very hot, rub it with butter, and put in the steak; rather thin pieces are best; turn it often, and if it sticks to the pan or scorches, put in more butter. If the blazer is very hot it will broil nearly as well as on a gridiron. Lamb chops (choose small, thin ones) or veal cutlets can be broiled the same way. Venison steak can be broiled the same way. When nearly done a little jelly can bo melted and poured over it or the jelly can be served with it. BEEFSTEAK AND ONIONS In the bla- zer melt 1 tablespoon 1. STAND AND LAMP. 2. HOT WATEB PAN. BLAZES OB CHAFING DZBH. WOODEN BPOON./ 614 THE CHAFING DISH butter; when hot put in |- lb. beefsteak cut into slices about ^ inch thick; cook about 5 minutes, turning so as to cook both sides; then put in 3 teaspoons chopped onions; cook about 5 minutes, season with salt and pepper and serve. A little chopped parsley added last will be an improvement. DRIED BEEF. — In the blazer put 2 teaspoons butter and 1 cup milk; when hot, put in ^ pint dried beef, chopped fine, and cook till well heated— about 6 minutes; then slowly stir in 2 beaten eggs, and when thick, season with salt and pepper and serve on fried bread or toast. Use both pans with hot water in the lower one. CALF'S BRAINS, CREAMED.— Prepare, parboil and cut the calf's brains into small pieces as directed on page 136. Make the "White Sauce" given hereafter, put in the prepared brains, cook 3 to 5 minutes, and serve. CALF'S LIVER AND BACON — Into the blazer put thin slices of bacon and cook till the fat drains out and then push it one side. Have thin slices of liver ready, sprinkle them with pepper, roll in flour, and fry them till brown and tender in the pork fat, turning fre- quently. Serve a slice of bacon with each piece of liver if desired. CHICKEN AND OYSTERS.— Melt 2 tablespoons butter, and add 2 tablespoons of flour, ^ teaspoon salt and ^ saltspoon of pepper; pour on slowly 2 cups cream and then add 2 cups cold boiled chicken, cut into dice, and 2 cups oysters washed and drained; cook until the oys- ters are plump. Sprinkle with celery which has been chopped fine, and serve on toast. BROILED SWEETBREADS — Prepare the sweetbreads as di- rected on page 139. When the chafing dish is very hot rub it with butter; put in the prepared sweetbreads and broil them a delicate brown; be careful not to let them scorch; add more butter if they stick to the pan; when done add 2 teaspoons butter

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