Name: Stuffed Beefsteak
Ingredients: salt; pepper

Stuffed Beefsteak

Ingredients

salt
pepper

Directions

Cut a large juicy beefsteak from the tender side of the round, pound it, season with salt and pepper, spread a stuffing as for fowls on it quite thickly and roll up, tying it securely. Put in a dripping pan and cover with cold water. Let it stew slowly for 2 or 3 hours, adding boiling water if more is needed. The gravy should not need thickening, but a glass of wine is a good addition. Serve with the gravy in a boat.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Martin, Maria Ewing, Mrs., [from old catalog] comp. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.