Dinner
Réchauffé of beef à la jardiniére
Marion Harland’s original method for Réchauffé of beef à la jardiniére, 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.
- Lay yesterday’s piece of beef in a roasting-pan, sprinkle with salt and pepper, and cover it with thick slices of raw tomatoes.
- Dash a cupful of boiling water over all, put a close cover on the roaster, and cook in a hot oven for thirty-five minutes.
- While this is cooking boil tender a pint of green peas, a pint of potatoes—cut into tiny squares—three carrots, also cut small, and ten small onions.
- Season each vegetable with pepper, salt, and a small bit of butter.
Historical transcription
Source method
- 1
Lay yesterday’s piece of beef in a roasting-pan, sprinkle with salt and pepper, and cover it with thick slices of raw tomatoes. Dash a cupful of boiling water over all, put a close cover on the roaster, and cook in a hot oven for thirty-five minutes. While this is cooking boil tender a pint of green peas, a pint of potatoes—cut into tiny squares—three carrots, also cut small, and ten small onions. Season each vegetable with pepper, salt, and a small bit of butter.
- 2
Lay the beef with the tomatoes upon it on a hot platter, pour over it any gravy remaining in the pan, and arrange neatly about it the other vegetables. Be sure that meat and vegetables are very hot when served.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.