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Meat, Cold

When newly-cooked meat is brought from table, put it on a dry dish; if the gravy is left about it the meat becomes sour. To enjoy cold meat it should be cooked the day before wanted, and not cut, as the juices thus remain, and add a richness to the meat. Every particle of cold meat that is left from table should be used. The fat portions can be melted down to make dripping for kitchen use and frying purposes. The skin, gristle, and bone should be gently stewed in water to make stock for soup or gravy. The lean parts may be served again.