Dinner
Steamed 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.
- Select a piece of lean beef, wipe well with a cloth wrung out of cold water;
- Put the meat into a stone crock, sprinkle with salt and pepper and put in a few cloves.
Historical transcription
Source method
- 1
Select a piece of lean beef, wipe well with a cloth wrung out of cold water; remove all pieces of fat and gash with a sharp knife. Put the meat into a stone crock, sprinkle with salt and pepper and put in a few cloves. Cover with a tight lid. Cook in an oven slowly for several hours allowing no steam to escape. When done the meat will be very tender.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.