Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- a dash of grouud nutm^
- three parts salt
- 4 represents the bag
- 3 represent where the cup containing the tube screws
- salt
- black pepper
- parsley
Directions
First prepare seasoniDg of three parts salt and one part black pepper, with just a dash of grouud nutm^; uext tJike teuder steak, enough to fill the disli, cut this up iato thin slices, uow take each slice, spriukle it with just enough of the above seasoning to season it (not too high), then sprinkle It with chopped parsley; next roll it up and pass a small wuodeu skewer through it, to hold it, or you can dispeuse with the skewer if you place the fold downward, to prevent its unfolding; continue this until the dish is full, then add water sufficient to make a good gravy, now lay on the top of this a few hard boiled e^s sliced, then put on the crust, previoui-Iy having lined the inside edge of the dish with paste ; now wash the top witb eggs and bake it in a moderate heat; as soon as it boils, and haa boiled about ten minutes, the whole should be cooked. By adopting this plan the meat will be tender and the gravy much richer than by the plan of par-boiling the meat prior to baking ; the point to ob- serve being not to bake it too quick. For a simple beefsteak pie, cut the Bleak into strips about half an inch m thickness, season them, lay them in the dish, add water for gravy, cover with crust and bake.
The ECUF8B Ornahenthl— Thoie nho wfah lo pnutlae the ut iBoght In RoE.
Klnc'e lesoaa, t*il! Sud the inveutlon, lepreseoted Id tbe accompanrliig cat, a gieat
cotiTenieni^e and saring of time, trouble uid iu(Br. It Beenu lo do away with all th«
.aaaoyaaccs which are Incident to the UMot the paper conea, eiUier withotwlUiontth*
tubei mentioned in the leasons. Theae require a cone lor ererr patiern ol tubi
tequlredfoTthe work, or, If tubes are dispensed with altogether, many paper conea an
required. In order to produce good work, owing to the end ot the cone— no matter how
correctly It may have been ml— gettli« eott. aa all paper will, to say
nothing of the BaDoyaDcei liom bDisllne. etc, etc.. orthe ton ol
fc sugar in each cone.
' No. 4 represents the bag, which may be paper or rubber. No. ■ the cap which fits In the bag. and to which No. 2. which coDtalm (he tube No. 1. la screwed. The dotted lines between flgurea Not i and 3 represent where the cup containing the tube screws on.
To use It unscrew the part o[ the dotted lines between Noa-lind
3: drop the Inbe Into the cup No. 2, then sr.rew It on locupNo. 3;
II Is then ready for use. I( you wish to change the tube, you haw
only to unscrew at the dotted lines u staled before, and Insert
} what tube yon require to continue work. The cut at Che sida
shows the tube In the cup. ready lobe screwed on the cap No. 3.
The price of theomamenlorls^liO, and It may be hadbycoim-
pDOdence witii Prof. C. H. King, OninBe. New JerasJ. By a special arrangemenl onif
iHdy who la ihe owner of " IMilfi Cook-book" will be supplied at twenty per cent, id'-