[35.] Warmed over Meats.
Boiled or roasted veal makes a nice dish, chopped very fine, and warmed up with a little pepper, a small piece of butter, and a little water, if you have gravy, it is very good instead of the butter and water. A little nutmeg and the rind and juice of half a lemon improve it, the rind should be chopped very fine, (none of the white part should be used.) When well heated through, take it up and cut a couple of lemons in slices, and lay over it. Veal and fresh or salt beef, are all of them good, minced fine, with boiled potatoes, and warmed up with pepper, salt and gravy, if you have not gravy, use a little butter and water. Some people like boiled onions, or turnips, chopped fine, and mixed with the minced meat, instead of potatoes. Veal, lamb and mutton, are good cut in small strips, and warmed with boiled potatoes, cut in slices, and pepper, salt, and gravy. Roast beef and mutton, if not cooked too much, are nice cut in slices, and just scorched on a gridiron. Meat when warmed over, should only be on the fire just long enough to get heated well through, if on the fire long, most of the nourishment of the meat will be extracted, and it will be very indigestible. Cold fowls are nice jointed and warmed up, with a little water and salt, then take the fowls out of the water, put them in a frying pan, that has a little hot butter in it, and fry them, till of a light brown, they should have a little flour sprinkled over them before they are browned. Thicken the water with flour, that the fowls were warmed in, put a little butter in it, and turn it over the meat, when taken up.
[36.] A Ragout of Cold Veal.
Cut boiled or roasted veal, in nice slices, flour and fry them in butter, till of a light brown. Then take them up and turn a little hot water into the butter they were fried in, mix a little flour with water and into the gravy, season it with salt, pepper, mace, and catsup, if you have any, and a little lemon juice. Put in the meat and stew it till very hot.
[37.] Drawn Butter.
Mix a couple of tea spoonsful of flour, gradually with a little water, stir it till free from lumps, thin it, and stir it into half a pint of boiling water, let it boil four or five minutes, then put in about a quarter of a lb. of butter, previously cut in small pieces, set it where it will melt gradually. If carefully mixed it will be free from lumps, if not strain it, before it is put on to the table. If the butter is to be eaten on fish, cut up several boiled eggs into it. A little curry powder sprinkled in it, will convert it into curry sauce.
[38.] Burnt Butter.
Put a couple of ounces of butter, in a frying pan, set it on the fire, when of a dark brown color, put in a table spoonful of vinegar, a little pepper and salt. This is nice for fish, or boiled eggs.
[39.] Roast Meat Gravy.
Meat when put down to roast, should have about a pint of water in the dripping pan. If you like your gravy very rich, skim off the top of the drippings to your meat, and use them, if you like it plain, stir up the drippings, strain them and put in a skillet and boil them. Mix a tea spoonful of flour, with a little cold water, and stir it into the gravy. Lamb and veal require a little butter in the gravy.