Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- four pounds of good lean beef
- a tablespoonful of salt
- a pound of fresh butter
- cayenne
- pepper
- salt
Directions
Take four pounds of good lean beef; cut it up well and pour over it a dessertspoonful of saltpetre, a tablespoonful of salt and a tablespoon- ful of sugar. Let this pickle remain on the meat for twenty-four hours. Now put the meat in a jar, cover the top with suet off the meat, cover it closely, and put it in the oven to bake for three or more hours ; pour off the gravy, which may serve for many purposes ; take the meat and pound it well in a mortar ; then add three-quarters of a pound of fresh butter, a little cayenne or other pepper (jiot too much) ; taste and see if there is sufficient salt. Wait until it is quite cold before pressing it into pots. Cover it over with melted suet.