Rechauffe of Fish, Rabbit, or Chicken
From Culinary jottings, 1885
For brown meats, use a brown sauce instead of white.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 98. The excerpt below is the record exactly as published.
a layer of maccaroni, previously boiled till tender, pour the sauce over all, gar- nish with slices of tomato, dust over all a dressing of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.