Dinner
Martin’s Specialty
The original 1910 method for Martin’s Specialty, presented as a faithful archival transcription.
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.
- 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
Historical transcription
Source method
- 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.