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Dinner
Martin’s Specialty
The original 1910 method for Martin’s Specialty, presented as a faithful archival transcription.
DinnerStovetopPublic domainHistoric recipeSource transcription
PrepNot stated
CookNot stated
ServesNot stated
TotalNot stated
Archive reference—not quantity-scaled yet.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- ½ tablespoon onion (finely chopped)
- 2 tablespoons butter
- 1 cup chopped cooked chicken or veal
- 1 cup soft bread crumbs
- Stock
- 1 egg yolk
- Salt and pepper
- Lettuce
Make it happen
Directions
- 1
Cook onion in butter three minutes. Add meat and bread crumbs, moisten with stock, and add egg yolk and seasonings. Wrap in lettuce leaves, allowing two tablespoons mixture to each portion. Tie in cheese-cloth and steam. Remove to serving dish and pour around Tomato Sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.