A Nice way to Serve Cold Meat

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La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Cut cold roast beef in slices, put gravy enough to cover them, add two tablespoonfuls of wine or catsup. If there is not enough gravy, make more by putting hot water and a good bit of butter, with a spoonful of browned flour. Let it stew gently. If liked, a sliced leek with a bunch of parsley may be added. Serve mashed potatoes with it. This is equal to beef a la mode.