Pork Rechauffe
From The household cook book, 1902
Serves 4
Cold baked or roasted pork is often served cold.
Presented as published in 1902. 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 The household cook book (1902) by Smiley, James B[ethuel],, page 110. The excerpt below is the record exactly as published.
PORK RECHAUFFE {Reheated) .—Cut finely, cold roast pork, put a layer of this in the bottom of a pan or pudding=dish and season to taste; then a layer of bread crumbs, another layer of cold pork, thus fill the dish; have a layer of fine crumbs on the top, but before putting them on, pour into the dish enough broth or water
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