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 |
|---|---|---|
| Beef | 100g cooked | 250 |
| 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
- one slice of sirloin steak
- two tablespoonfuls of hot water
- salt
Directions
For one slice of sirloin steak, take half a teacup of butter : set the platter over a kettle of hot water ; if the butter is very salt, very little salt will be needed ; dust on a little pep- per, and add two tablespoonfuls of hot water. Save all the juice from the steak possible, to add to the gravy, without pressing the beef. Be careful it does not boil, as it would become oily, and taste like stewed steak more than broiled. Use the sweetest butter for steaks ; there is no cooking injured more by poor butter than steak, as the gravy does not boil to throw off its imperfections, as in most other prepara- tions for the table.