reheat

Add in a bit of boxed chicken broth, tomato juice, or water when you reheat if you want to make it soupier.

Reheat again until the liquid rises to the top of the tube, then seal by means of the blowpipe flame.

Reheat them in a cupful of white sauce, season well, and then serve them in any of the ways just mentioned.

After the veal has been thus prepared, reheat it with white sauce and season it well with paprika, salt, and pepper.

By this time the temperature of the mass has cooled down, and it becomes necessary to reheat it, which is done as before.

The next morning reheat the quinces and let boil for two hours.