Dinner
A New England pot-roast
A New England pot-roast, preserved from Marion Harland’s 1903 cookbook with ingredient cues including pour in a cupful of boiling water, add two slices of onion, cover closely and cook g.
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.
- Pour in a cupful of boiling water, add two slices of onion, cover closely and cook gently ten minutes to the pound.
- Transfer to a dripping-pan, rub with butter, dredge with flour, and brown in a quick oven.
- Strain and cool the gravy left in the pot, take off the fat, put the gravy into a saucepan, season with pepper, salt and a little kitchen bouquet, and thicken with a heaping tablespoonful of brown roux.
Historical transcription
Source method
- 1
Lay a round of beef in a broad, deep pot. Pour in a cupful of boiling water, add two slices of onion, cover closely and cook gently ten minutes to the pound. Transfer to a dripping-pan, rub with butter, dredge with flour, and brown in a quick oven. Strain and cool the gravy left in the pot, take off the fat, put the gravy into a saucepan, season with pepper, salt and a little kitchen bouquet, and thicken with a heaping tablespoonful of brown roux. Boil up once and serve in a gravy-boat, or pour around the base of the beef.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.