130. Cold Meat Broiled

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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The remains of cold meat cut into slices a quarter of an inch thick; season with salt and pepper; when hot through, rub with a little butter, turn it often, and serve with a little ketchup in the dish.

This may be varied with any sauce, or chopped herbs.

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