Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 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 |
|---|---|---|
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one cup of water
- 72 rocky mountain cook book
- bay leaf
- parsley
Directions
Take the inside flank, wipe it clean and dry, re- move the fat, spread it evenly with a bread stuffing,
72 ROCKY MOUNTAIN COOK BOOK.
highly seasoned, about an inch thick. Roll it up and tie securely with a white twine. Cut into slices an onion, carrot and turnip. Place them in the pan, lay the meat on them and dredge with flour, salt and pep- per. Add a bay leaf, sprig of parsley and the root or stalk of celery, one cup of water or stock. Cook for fifteen minutes in a very hot oven; then cover with another pan and cook slowly for four hours, basting frequently. It must have a long, slow cook- ing to be tender. When done, strain out the vege- tables, make a gravy of the liquor and serve with the meat.