Réchauffe:

 No. 1

2 cups cold cooked meat           

            Grated cheese

2 cups cooked rice                       

            Salt and pepper

Butter or other fat                      

            Milk or rich stock

Any pieces of left-over meat may be used for this dish. Cut the meat in small pieces and moisten with a little milk or stock. Spread a layer of rice in a greased baking-dish. Put several small pieces of fat on top and sprinkle with grated cheese. Season, with salt and pepper. Then add a layer of diced meat and again add several pieces of fat and a little grated cheese. Spread the rest of the rice on the meat, and then put fat and grated cheese over it more abundantly than before. Put in a moderate oven (350-400 F.) for fifteen or twenty minutes. Serve very hot.

One can further improve this dish by mixing some good tomato sauce with the meat.

No. 2

1 large onion         

1 cup tomatoes

1 tsp. fat                  

Left over pork, beef, mutton or chicken

            Salt and pepper                            

1½ cups uncooked rice

Slice the onion and brown it in the fat. Wash the rice and add it, with salt and pepper, to the onion. Cook slowly, stirring constantly until the rice is slightly brown. Press the tomatoes through a sieve and add to the rice mixture, together with the meat. Cover with boiling water and simmer for about one-half hour.

No 3

3 small onions                   

½ tsp. salt

2Tbsps. fat              

1/8 tsp. pepper

1 cup stock             

3 diced potatoes

½ cup gravy            

½ cup carrots

1 cup left-over meat       

½ cup stewed prunes

`Slice the onions and fry them in fat until brown. Add the stock, gravy, meat, salt and pepper, and vegetables. Cook slowly until the vegetables are tender. Add the prune-juice and boil five minutes. Turn the stew on to a platter and surround with cooked prunes.