Dinner
Braised beef
Braised beef, preserved from Marion Harland’s 1903 cookbook with ingredient cues including a nice round of beef in a broad-bottomed iron pot with a tablespoonful of butter, an.
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.
- Put a nice round of beef in a broad-bottomed iron pot with a tablespoonful of butter, and sprinkle a chopped onion over it.
- Cook the beef on one side until brown, then turn and cook on the other side for the same length of time.
- Now dash a pint of boiling water over the meat, put a close cover on the pot and let the contents cook slowly, allowing at least fifteen minutes to every pound of beef.
- return to the fire and thicken it with a tablespoonful of browned flour rubbed into the same quantity of butter.
- Season the gravy with salt, pepper, and a teaspoonful of kitchen bouquet, and pour it over the meat.
Historical transcription
Source method
- 1
Put a nice round of beef in a broad-bottomed iron pot with a tablespoonful of butter, and sprinkle a chopped onion over it. Cook the beef on one side until brown, then turn and cook on the other side for the same length of time. Now dash a pint of boiling water over the meat, put a close cover on the pot and let the contents cook slowly, allowing at least fifteen minutes to every pound of beef. When the meat is done, remove from the pot to a platter and keep warm while you strain the gravy left in the pot; return to the fire and thicken it with a tablespoonful of browned flour rubbed into the same quantity of butter. Season the gravy with salt, pepper, and a teaspoonful of kitchen bouquet, and pour it over the meat.
Nutrition pending
No invented nutrition numbers.
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