Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Mace | 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
- 10 pound roast is the nicest
- 1 teaspoonful of sweet marjoi'am
- six ounces of butter
- three thicknesses
- 38 meats
- 2 small onions
- 3 small blades of mace finely powdered
- mace
- salt
- pepper
Directions
MRS. M. P. TURNER.
A 10 pound roast is the nicest. Put it into a hot oven and let it crisp over, as soon as possible, to keep all the juice inside the meat. After the meat is well browned, put a little boiling water into the dripping pan, grease a paper, two or three thicknesses, and lay over the meat, then turn a dripping pan over all.
38 MEATS,
BEEF A r.A MODE.
MRS. C. P. KEEVES.
Take a tender, fresh round, take out the bone and with a sharp knife make many deep incisions, then wash and season well with pepper and salt. For the dressing, crumb the soft part of a ba- ker's loaf, to which add 1 teaspoonful of sweet marjoi'am, 1 of sweet basil, 2 small onions, mixed tine, 2 or 3 small blades of mace finely powdered; salt and pepper. Rub well together with six ounces of butter, fill the incisions, and tie tape around the meat to keep in place. Bake until well done.