Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| 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
- a slice of salt pork
- five valuable recipes
Directions
M. A. T.
Put an onion, salt and hot water into a pan, and baste for ten or fifteen minutes ; change the pan ; put in a slice of salt pork and baste with butter and pork drippings very often; just before serving dredge lightly with flour and baste. Ducks take from twenty-five to thirty-five minutes to roast, and woodcock and snipes fifteen to twenty-five
VALUABLE RECIPES. 97
Do not draw or take off the heads of either. Garnish with fried or toasted bread, lemon, parsley and currant jelly.
PKAIEIE CHICKENS, PARTRIDGES AKD QUAILS.
Miss Sarah Page, Albany, N. Y. Clean nicely, using a little soda in the water in which they are washed ; rinse them and dry, and then fill them with dressing, sewing them up nicely, and binding down the legs and wings with cords. Put them in a steamer over hot water, and let them cook until just done. Then place them in a pan with a little butter ; set them in the oven and baste them frequently with melted butter until of a nice brown. They ought to brown nicely in about fifteen minutes. Serve them on a platter, with sprigs of parsley alternating with currant jelly.