Entrées made easy / by Mrs. C.S. Peel.

  • Constance Peel
Date:
1905
Catalogue details

Licence: In copyright

Credit: Entrées made easy / by Mrs. C.S. Peel. Source: Wellcome Collection.

    56/108 page 52
    CHAPTER V RECHAUFFES, HASHES, ETC. To be able to prepare nice little dishes from the remains of a cold, joint, instead of sending it up cold is an art which the cook should achieve, for the using up, in a dainty form, of what are often contemptuously called “ scraps ” is a tre- mendous factor in keeping down the butcher’s bill. If only it could be impressed on people that a rechauffe by no means entails a twice- cooked dish, and one that consequently has had all the goodness drawn out of it, a great deal more variety in the daily bill of fare would be attained. Hashes are really cooked meat which has been soaked in its proper sauce or gravy and then allowed to simmer in this until quite hot ; granted attention to this, there would at once be an end
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