heat-up

Updated: May 17, 2025

Have ready some French beans boiled, and drained on a sieve; and while you are glazing the mutton, give the beans one heat-up in gravy, and lay them on the dish with the meat over them. BRAISED VEAL. Lard the best end of a neck of veal with bacon rolled in chopped parsley, salt, pepper and nutmeg. Put it into a tosser, and cover it with water.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families