Dinner
Savory stew of beef
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Cut two pounds of raw lean beef into very small strips, almost like straws, with a keen blade.
- cover with cold weak stock, or, if you have none, with cold water, and cook slowly two hours.
- Put into another saucepan a cupful of rich brown stock, one small onion chopped fine, a little grated nutmeg, cayenne pepper and the juice of half a lemon;
- boil these ingredients a few minutes and mix with the beef, adding a little browned flour if necessary.
Historical transcription
Source method
- 1
Cut two pounds of raw lean beef into very small strips, almost like straws, with a keen blade. Put into a saucepan; cover with cold weak stock, or, if you have none, with cold water, and cook slowly two hours. Put into another saucepan a cupful of rich brown stock, one small onion chopped fine, a little grated nutmeg, cayenne pepper and the juice of half a lemon; boil these ingredients a few minutes and mix with the beef, adding a little browned flour if necessary. Dish upon a hot platter, lay triangles of fried toast about the base, and serve.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.