Réchauffée of Beef.
Trim your cold roast neatly. Make incisions at short distances apart, and thrust strips of fat salt pork quite through it. Set in a round, deep baking-pan. Sprinkle with minced onion, and pour over it a pint of gravy—the remains of that which accompanied the roast, mixed with some from the stock-pot. Season the gravy well with pepper, salt, minced herbs, and a suspicion of French mustard. It should be cold, and the oven slow, for the first hour—never fast. Cover very tightly; open the dish at the end of one hour, and turn the meat, but pay it no further attention until two hours have passed. Then dish it; strain the gravy; thicken as much as you want for your meat with browned flour; boil up, and pour over the beef. The rest can be set by for other uses. If the beef has been cooked slowly and steadily, it will be tender and most savory.