A Delicious Luncheon Dish
From True food values and their low costs, 1916
This dish may be new to many.
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 38. The excerpt below is the record exactly as published.
A Delicious Luncheon Dish Take a dozen raw potatoes, sliced thin; one large onion, chopped fine ; any kind of cold roast meat, preferably Iamb or beef; and the brown gravy
Cook this with the app: pantry check, scaling, and the assistant.