Warmed Over Roasts
From The new practical housekeeping, 1890
Serves 2
If the gravy is good and plentiful, the meat will be as nice as the first day.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 390. The excerpt below is the record exactly as published.
Warmed' Over Boasts.— The simplest of all ways of warming a roast that has not been too much cut is to wrap it in thickly buttered })aper and put in the oven again, covering closely as possible and eave only lone enough to become thoroughly heated tnrough. By keeping closely covered it will get hot in less time and the steam will prevent it from becoming hard and dry • make some gravy
Cook this with the app: pantry check, scaling, and the assistant.