Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- four pound roast thus prepared will bake thoroughly tender in about two hours
- salt
- pepper
- parsley
- thyme
Directions
Mrs. W. G. Hillock, New Castle, Ind. Wash and rub thoroughly with salt and pepper,
210 THE BUCKEYE COOK BOOK.
leaving in the kidney, around which put plenty of salt ; roll up, let stand two hours ; in the meantime make dressing of bread crumbs, salt and pepper, and chopped parsley or thyme moistened with a little hot water and butter, — some prefer chopped salt pork, also add an egg. Unroll the veal, put the dressing well around the kidney, fold, and secure well with several yards white cotton twine, covering the meat in all directions; place in the dripping-pan with the thick side down, put to bake in a rather hot oven, graduating it to moderate heat afterwards ; in half an hour add a little hot water to the pan, baste often, in an other half hour turn over the roast, and when nearly done, dredge lightly with flour, and baste with melted butter. A four pound roast thus prepared will bake thoroughly tender in about two hours ; be- fore serving, carefully remove the twine. To make the gravy, if there is too much fat in the drippings skim off, dredge some flour in the pan,, stir until it browns, add some hot water if necessary, boil a few moments and serve in your gravy boat. This roast is very nice to slice down cold for Sunday dinners. Serve with green peas and lemon jelly.