A historical main dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Use leftover gravy from the previous day to make the sauce. If gravy isn't thick enough, add a small amount of flour to thicken.
Preserved exactly as written in the original source
Cut from the remains of a cold roast the lean meat from the bones into small, thin slices
Put over the fire a frying pan containing a spoonful of butter or drippings
Cut up a quarter of an onion and fry it brown, then remove the onion
Add the meat gravy left from the day before, and if not thick enough add a little flour
Season with salt and pepper
Turn the pieces of meat into this and let them simmer a few minutes
Serve hot
Modern guidance to help you succeed with this vintage recipe
Gently reheating sliced meat in gravy prevents moisture loss that occurs with dry heat methods. The fat in the gravy creates a protective barrier that keeps the lean meat from drying out, while the low simmer prevents protein fibers from contracting and squeezing out remaining juices. Browning the onion first creates fond (caramelized sugars) that adds depth to the gravy through the Maillard reaction, even though the onion is removed.
The meat can be sliced and refrigerated in an airtight container up to 1 day ahead. The gravy can be prepared (with onion flavor infused and thickened if needed) up to 2 days ahead and refrigerated. Reheat gravy gently before adding meat.
Store the finished dish in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, adding a splash of water or broth if the gravy has thickened too much. Do not microwave, as it will toughen the meat.
AI-generated tips from Chef Cecil's culinary database
The meat can be sliced and refrigerated in an airtight container up to 1 day ahead. The gravy can be prepared (with onion flavor infused and thickened if needed) up to 2 days ahead and refrigerated. Reheat gravy gently before adding meat.
Store the finished dish in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat on the stovetop, adding a splash of water or broth if the gravy has thickened too much. Do not microwave, as it will toughen the meat.
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