Dinner
Chipped smoked beef
Marion Harland’s original method for Chipped smoked beef, 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.
- Make a white sauce, lay in the beef and simmer for five minutes.
- Then stir in a beaten egg, a little onion juice and pepper.
- Stir until the egg is set, and serve upon toast.
Historical transcription
Source method
- 1
Shred the beef into thin straws. Make a white sauce, lay in the beef and simmer for five minutes. Then stir in a beaten egg, a little onion juice and pepper. Stir until the egg is set, and serve upon 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.