WAYS WITH COLD MEAT.

King Country Chronicle, Volume XXV, Issue 3370, 26 September 1931, Page 7

WAYS WITH COLD MEAT.

Re-heated meat can be made as appetising as a freshly cooked joint. One way is to take a pound of cold meat, a teaspoonful of made mustard, an ounce of butter, a dessertspoonful of mango chutney, a seasoning of pepper, salt and cayenne, a quarterteaspoonful of lemon juice, and a tablespoonful of breadcrumbs. Mince the chutney; stir into it the mustard, pepper, cayenne, salt and lemon juice. Mix well. Cut the meat into neat pieces. Melt the butter, brush a little over each piece of meat, and spread some of the chutney paste on top. Put the seasoned meat in a greased baking-tin, sprinkle with breadcrumbs and put on some small nuts of butter. Cook under the grill or in a hot oven for five minutes, and serve very hot in a border of boiled rice. Cold mutton can be re-heated satisfactorily, too. If it has not had much cut from it, and is rather underdone, it may be cooked again, thus: Boil four or five potatoes, put them through the masher, add some butter, seasoning and a spoonful of milk. Fill the cut space in the mutton with this mixture, put the joint into a fairly hot oven, and leave it until the meat is heated through and the potatoes nicely browned. Baste often. Serve hot, like a freshly-roasted joint, with good gravy.