130. Cold Meat Broiled

Preparation info

    • Difficulty

      Easy

Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

  • About

Method

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.

Part of