Excerpt from What to Do With the Cold Mutton: A Book of Réchauffés, Together With Many Other Approved Receipts for the Kitchen of a Gentleman of Moderate Income

IT may appear odd to commence alist of réchauffés with a receipt for making stock, but inasmuch as this important foundation of all soups and sauces should and can be made, in economical and well-ordered kitchens, from the bones of the joints of meat, or poultry, or game, that form the daily food of the family, this stock, so made, may fairly be classed under the head of réchauffés.

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