(Recipe #15, page 79)
If the roast is to be reheated whole, place it in the gravy along with the fat skimmed from the gravy, cover it as tightly as possible, and set it over low heat allowing plenty of time for it to heat through gradually, which will take at least 1–1½ hours. Be careful to baste it regularly. The meat must not be allowed to cook further, which would make it tough.
If the roast is to be reheated in slices, place them in an old-fashioned vegetable dish with a fitted cover or something similar, pour the gravy and fat over them, and place the dish in a warm oven for ½–¾ hour or somewhere else where the meat can warm gradually without cooking further. Here, too, frequent basting is necessary.
Translated by David Green.