Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Carrot | 1 medium (61g) | 25 |
| Dripping | not in our table | 0 |
| Meat | 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
- six pounds of beef from the lower part of the round
- one-half cup each of carrot
- a sprig of pars- ley
- two table- spoonfuls of drippings in the pot
- 70 rocky mountain cook book
- half cover the meat
Directions
Use five or six pounds of beef from the lower part of the round, cut thick. Lard it well with a larding needle, or make incisions into the meat with a sharp- pointed knife. Press into them thin strips of salt pork. This is called daubing. It can be done by the butcher. Put several thin slices of pork or two table- spoonfuls of drippings in the pot. When hot, put in
70 ROCKY MOUNTAIN COOK BOOK.
the meat and brown it on all sides by turning it, then dredge with flour, salt and pepper, half cover the meat with boiling water. Add to it one-half cup each of carrot, turnip, onion, cut in slices, and a sprig of pars- ley. Cover the pot tight and simmer slowly for four or five hours ; add more water when necessary, having about a cup of the liquor when the meat is done. Place the meat on a hot platter, thicken the gravy a little with the vegetables, pour around it. This is very good cold.