The reason why rechauffes are so frequently unpopular is because but little care is taken to master principles and the few simple rules which bring success.

The Main Points To Remember

Meat when re-heated has less flavour and nutriment than when freshly cooked, therefore it requires special care in seasoning, and the addition of good gravy or sauce.

Boiling will harden the albumen, thus rendering the meat tough; therefore it must never be placed in boiling gravy or subjected to great heat.

Cold gravy will extract any juices yet remaining in the meat, and therefore it should be warmed before being used.

Meat once cooked requires only to be re-heated, not actually cooked again.

Should liquid be added, it must be stock made from the bones and rough pieces. The thriftless custom of using water cannot be too strongly condemned.

Meat re-heated in sauces, such as in curries, hash, mince, etc., must be allowed to heat gently in the sauce for sufficient time to become well flavoured by it

Coverings Used to Protect Cold Meat from too Fierce Heat

Egg and crumbs used for croquettes. Potato used for shepherd's pie. Pastry used for rissoles and patties. Batter used for fritters and kromeskies.

Common Causes Of Failure

The use of water, instead of stock, for gravies.

The hardening of the meat by allowing it to boil.

Gravies and sauces are spoilt by making them:

(a) Too thick or thin in consistency.

(b) Too dark or pale in colour.

(c) Lumpy, and then not straining them.

(d) Carelessly seasoning them.

To make the stock for dishes of cold meat needs no elaborate process. All bones, rough pieces, and gristle, but no fat, are put into a saucepan, with sufficient cold water to well cover them. Next add a few slices of onion, a piece of carrot, and, if possible, a small bunch of herbs. Boil all these for half an hour, or longer, keeping the lid on the pan. Then strain off the stock, and use as required.