What to Do With the Cold Mutton

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Excerpt from What to Do With the Cold Mutton: A Book of Réchauffés, Together With Many Other Approved Receipts for the Kitchen of a Gentleman of Moderate IncomeIT may appear odd to commence alist of réchaufi'és with a receipt for making stock, but inasmuch as this important foundation of all soups and sauces should and can be made, in economical and well-ordered kitchens, from the bones of the joints of meat, or poultry, or game, that form the daily food of the family, this stock, so made, may fairly be classed under the head of réchauffés.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.