French, réchauffer, to heat again
From Elements of the Theory and Practice of Cookery (1920).
A historical recipe
Elements of the Theory and Practice of Cookery, by Mary E. Williams (1920).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- To brown hash, add two teaspoonfuls of milk;
- let the hash cook unstirred till brown on one side;
- fold like omelet.
- CORNED Berr НАЅН Boiled corned beef (about one-fourth fat), 1 part.
- Boiled potatoes, 2 parts.
- Onion juice, a few drops.
Plating
Cookware for this recipe
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Frying pan
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Saucepan