Meat Rechauffe
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 42. The excerpt below is the record exactly as published.
Meat Rechauffe Make a wall of mashed potatoes around a baking dish and fill the center with cooked meat cut in cubes. Pour over the meat a gravy, tomato, or white sauce
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