If you wish to have the real herring salad, a quarter of a pound of cold roast veal, also in small pieces, will likewise be required.
Cut some thin slices of cold roast beef, shred a handful of parsley very small, cut an onion into quarters, and put them all together into a stewpan, with a piece of butter, and some strong broth.
Take the bones of cold roast or boiled veal, dredge them well with flour, and put them into a stewpan.
Serve it up in a saucer: this is good with hot or cold roast beef.
The remains of cold roast beef, pepper and salt to taste, ¾ lb.
Slices of cold roast beef, salt and pepper to taste, 1 sliced onion, 1 teaspoonful of minced savoury herbs, 12 tablespoonfuls of gravy or sauce of any kind, mashed potatoes.
Then place round the potatoes slices of cold roast beef, nicely broiled over a clear fire.
The remains of cold roast beef; to each pound of cold meat allow ¼ lb.
Strip the meat from the bones of a cold roast fowl; to every pound of meat allow a quarter of a pound of butter, salt and cayenne pepper to taste; one teaspoonful of pounded mace, half a small nutmeg.
Take a cold roast-beef bone, pieces of beefsteak, the rack of a cold turkey or chicken.
Take all the meat from a cold roast or boiled chicken, and chop moderately fine.
The bones of cold roast chicken or turkey may be used in this way; and the broth of any meat, if perfectly clear, can serve as foundation, though veal or chicken is most delicate.
Put it into a stew-pan, with sufficient gravy of cold roast veal to moisten it, and a large table-spoonful or more of fresh butter.
Similar croquettes may be made of cold boiled chicken; or cold roast veal; or of oysters, minced raw, and seasoned and mixed as above.
Cold roast mutton or lamb may be minced as above, adding some sweet-marjoram to the seasoning, and filling up the dish with mashed turnips instead of potatoes.
Slices of cold roast beef, salt and pepper to taste, 1 sliced onion, 1 teaspoonful of minced savoury herbs, 5 or 6 tablespoonfuls of gravy or sauce of any kind, mashed potatoes.
The remains of cold roast beef; to each pound of cold meat allow 1/4 lb.
Skin a brace of cold roast partridges, cut off all the meat, and pound it in a mortar with the birds' livers; warm up in a saucepan with a little reduced stock, and pass through a tammy.
Pull the flesh with two forks from a cold roast pheasant.
Simmer three-quarters of an hour, and in this sauce warm up slices of cold roast beef.
Cold roast or boiled legs may be similarly treated but only need to be sauteed in a pan with a little Antonini Olive Oil.
Prepare the Curry sauce as before described, and in it warm up slices ofcold roast or boiled chicken, or turkey.
Put them in a mound in the centre of a hot dish; make a hole in the centre, pour in the mushrooms, lay against the outside of the mound slices of cold roast beef.
Fry thin slices of cold roast beef, taking care not to dry them up.
Take the good meat from a cold roast or boiled chicken and to every lb.
The above list will hopefully provide you with a few useful examples demonstrating the appropriate usage of "cold roast" in a variety of sentences. We hope that you will now be able to make sentences using this group of words.
