Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- one-half inch in thickness
- pepper
- salt
Directions
Cut in slices one-half inch in thickness; dust with pepper and sail and roll in flour: cook in bacon fat until nicely browned ; serve with breakfast bacon or fried apples, or cover the liver with boiling water and let stand five minutes; season with pepper and salt : roll in Hour and fry in bacon fat or clarified butter.
Salads, to be palatable, should always be crisp and fresh and served icy cold. It is upon its crispness and the proper mingling and selection of ingredients that its success depends ; when lettuce is to be used it must be washed carefully, taking care not to break the leaves. The large dark leaves are not nice for salad. Of celery only the white crisp parts are used, the green, tough parts being utilized for soups and stews. All fresh vegetables to be used for salads should stand in ice water until just before serving time. Vegetable salads are served after the meat course at dinner — a rich salad, such as lobster, chicken, sweetbread, etc., is out of place at a heavy meal. These latter are best served at lunches or suppers. In arranging a salad on a dish or in a bowl, handle it very gently; do not press it into form. The garnishings should be of the freshest and crispest kind.
SALADS :>:;