Dinner
Beef hot pot
Marion Harland’s original method for Beef hot pot, retained as a source transcription for modern discovery.
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.
- Two pounds of beef ribs;
- one tablespoonful of dripping;
- two chopped onions and six tiny green peppers, four slices of toast, a little black pepper, chives, vinegar, thyme, raisins, olives, tomatoes to taste, all minced.
- Thicken with butter rolled in browned flour.
Historical transcription
Source method
- 1
Two pounds of beef ribs; one tablespoonful of dripping; two chopped onions and six tiny green peppers, four slices of toast, a little black pepper, chives, vinegar, thyme, raisins, olives, tomatoes to taste, all minced.
- 2
Heat the dripping in a saucepan, put into it the ingredients (leave the peppers whole, and mince the chives), cover closely and stew until boiled to rags. Thicken with butter rolled in browned flour. Serve on toast.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.