Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
| Water | not in our table | 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
- half pint of red wine
- a spoonful of water
- a small piece of butter
- a piece of butter in flour
- half done
- 32 family receipt book
- three eggs beaten
- pepper
- salt
- parsley
- thyme
- nutmeg
- cloves
Directions
The sirloin is the best. Cut the steak half an inch thick ; put it on a gridiron over clear coals ; turn it very often ; when half done, put it on a dish and squeeze as much of the juice out as possible; put it back ; season with pepper and salt. When done, place it in the dish with the juice ; add a spoonful of water, and if you prefer, a small piece of butter : send to the table immediately.
TO STEW BEEF. Cut all the meat from cold roast beef; put the bones down with some water, pej^per, salt, onions, carrots and potatoes, all cut up : a little brown stock
32 FAMILY RECEIPT BOOK.
will improve it : let it stew till all of the vcgcta])lcs are done; then take out the bones, cut your meat in small pieces, rub a piece of butter in flour and stir in: put the meat in till it is hot through; then dish it.
BEEF A LA MODE. Chop fine some parsley, thyme and onions ; add some grated bread, nutmeg, cloves, pepper and salt, •with the yolks of three eggs beaten ; take out the bone and fill the space with these ingredients well mixed ; make holes in the lean part and stuff it ; bind it firmly with tape ; put it into an iron pot, suffi- ciently large to hold it, cover it with water and let it stew slowly for three hours. Make a gravy of the liquor it was stewed in with a half pint of red wine and mushroom catsup ; rub a little butter in flour, and let it simmer five minutes ; then take it up.