Roast Beef with Gravy

Cut cold roast beef in thin slices, place on a warm platter, and pour over some of the gravy reheated to the boiling-point. If meat is allowed to stand in gravy on the range, it becomes hard and tough.

Ingredients

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  • cold roast beef
  • gravy

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Required Gear

skillet
Saucepan

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Instructions

  1. 1

    Cut cold roast beef in thin slices, place on a warm platter, and pour over some of the gravy reheated to the boiling-point.

  2. 2

    If meat is allowed to stand in gravy on the range, it becomes hard and tough.

Sources & Citations

Sources included so you can explore further.

Recipe by Fannie Merritt Farmer from The Boston Cooking-School Cook Book , Chapter 12 (1896)