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Classic
Cook Books
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page 34
COLD MEATS AND HOW TO SERVE THEM
TO SERVE PICKLED OYSTERS
Take them from the pickle jar, put them into a glass dish, and ornament it with
the tender, delicate leaves of celery and parsley. Serve with bread and butter
sandwiches.
TO SERVE MEAT OR CHICKEN PIE
Lay a fringed napkin in a waiter or plate larger than the dish in which the pie
is baked; set the pie on it; turn up the edges of the napkin against it, and put
sprigs of parsley or delicate green leaves of celery on the edge of the plate to
keep the napkin in place.
A NICE WAY TO SERVE COLD MEAT
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.
GLAZING FOR TONGUE, HAMS, ETC.
Boil a shin of beef and a knuckle of veal for twelve hours in three or four
quarts of water. Put in spices, herbs, and vegetables, the same as for soup;
keep it boiling till it is reduced to a quart, then strain through
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