RÉCHAUFFÉS

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (24)
Instructions (12)
  1. When required for the table slightly increase the heat, and the moment the surface steams the dish is ready for service.
  2. After having trimmed the meat to your fancy, take all the skin and ugly fragments that remain, and place them on a separate plate.
  3. Choose a five-ounce onion, cut it in halves, blanch them for five minutes and mince them fine.
  4. Place a good-sized saucepan on the fire, put a pat of butter at the bottom of it (say a couple of ounces if you can spare as much), or an ounce and a half of good dripping, melt it, throw in the minced onion, fry it a light golden brown.
  5. Add now gradually three-quarters of a pint of hot water with half an ounce of glaze, or a teaspoonful of Liebig's or Brand's essence, and throw in your scraps of meat, six peppercorns, a saltspoonful of sugar, a saltspoonful of salt, and an anchovy, a piece of celery or its leaves, two ounces of carrot cut up, a bunch of curly parsley, the peel of a lemon, and a table-spoonful of mushroom ketchup, with a teaspoonful of anchovy vinegar.
  6. Let the contents of your saucepan come to the boil and then simmer away, covered closely, until you are satisfied that you have extracted all the good to be got out of your several ingredients.
  7. Taste the broth as it is cooking, and correct any errors that may occur to you on the spot.
  8. When ready strain it into a bowl, and skim off any fat that may rise.
  9. Now take another saucepan, and go through the usual process of thickening the broth; it will then be ready to receive the meat you desire to re-cook.
  10. A dessertspoonful of sherry or marsala, with a little red currant jelly, or some portwine, claret, or burgundy, if at hand; the pulp of a couple of tomatoes; or the strained yolks of two eggs, may be added to enrich your plat.
  11. The egg should be stirred in after the saucepan has been removed from the fire (see page 50).
  12. The tomato gives a piquancy to all hashes, and minces, superior to that which can be procured by vinegars; for this reason tomato ketchup is very useful.
Original Text
RÉCHAUFFÉS. allowed; when required for the table slightly increase the heat, and the moment the surface steams the dish is ready for service. "But," asks the inquisitive disciple, "what are you to do if you have no bones, no gravy, and no stock ?" To him I reply as follows:—After having trimmed the meat to your fancy, take all the skin and ugly fragements that remain, and place them on a separate plate. Now choose a five-ounce onion, cut it in halves, blanch them for five minutes and mince them fine; place a good-sized saucepan on the fire, put a pat of butter at the bottom of it (say a couple of ounces if you can spare as much), or an ounce and a half of good dripping, melt it, throw in the minced onion, fry it a light golden brown, add now gradually three-quarters of a pint of hot water with half an ounce of glaze, or a teaspoonful of Liebig's or Brand's essence, and throw in your scraps of meat, six peppercorns, a saltspoonful of sugar, a saltspoonful of salt, and an anchovy, a piece of celery or its leaves, two ounces of carrot cut up, a bunch of curly parsley, the peel of a lemon, and a table-spoonful of mushroom ketchup, with a teaspoonful of anchovy vinegar, and let the contents of your saucepan come to the boil and then simmer away, covered closely, until you are satisfied that you have extracted all the good to be got out of your several ingredients. Taste the broth as it is cooking, and correct any errors that may occur to you on the spot: when ready strain it into a bowl, and skim off any fat that may rise. Now take another saucepan, and go through the usual process of thickening the broth; it will then be ready to receive the meat you desire to re-cook. A dessertspoonful of sherry or marsala, with a little red currant jelly, or some portwine, claret, or burgundy, if at hand; the pulp of a couple of tomatoes; or the strained yolks of two eggs, may be added to enrich your plat. The egg should be stirred in after the saucepan has been removed from the fire (see page 50). The tomato gives a piquancy to all hashes, and minces, superior to that which can be procured by vinegars; for this reason tomato ketchup is very useful. Your selection of the wine that you
Notes
—