Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Molasses | 1 tbsp (20g) | 58 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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 small piece of light bread
- half done
- half tea-cupful of catsup
- half tea-cup of black molasses bt'vc a table-spoonful of whole allspice
Directions
Put the venison on to bake, with the side which is uppermost when it comes to the table next to the pan ; then make the
MEAT EKCIPES. IcJ
dressing thus : with the fingers crumble a small piece of light bread, which season highly with pepper and salt. "When the meat is about half done, turn it over, and cut on either side of the bone several places, about two and a half inches long, which stuff with the dressing just made. Then pour all over the meat a half tea-cupful of catsup. Into a half tea-cup of black molasses Bt'vc a table-spoonful of whole allspice, and a tea-spoonful of brown sugar ; this, too, pour over the meat ; then crumble light bread all over the upper surface, keeping the meat well basted all the while, and cooking slowly, for it burns readily. Just before taking the venison off, put here and there all over it a little jelly.— if J8. a S. Brmt.