Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- six pounds brown sugar
- one fourth pound salt- petre
- twelve pods red pepper
- salt
- pepper
- sage
Directions
Have a nice tender-loin steak ; pound until thin ; put it in a dry hot skillet, if you have no broiler ; have ready in a meat dish, a heaping table-spoonful of butter, tea-spoonful ot salt,
MEAT EECrPES. 21
a good deal of pepper, and a little water. Set this in front of tlie stove. As the juice cooks out of the steak, pour it in the dish, then turn it and brown on the other side. Saturate the steak well with the gravy, and serve very hot. — Miss Florence Short. CORN BEEF.
Euh the beef with a little salt and sugar (and saltpetre if you like), mixed ; lay out on planks for two or three days, then pack the beef in a tight barrel ; make a brine that will bear up an egg ; add six pounds brown sugar, one fourth pound salt- petre, and twelve pods red pepper ; boil and skim well ; whea cold, cover the beef with the mixture. Put a weight on, to keep the beef under ; examine in a day or two, and if the brine be found bloody, pour off, boil and skini again ; adding more salt and water ; when cold, cover the beef with it again. This ■will cover a flour barrel of beef. — Rev. Green Clay Smith. DUTCH PUDDING.
Boil the neck of the beef until perfectly tender, and the bones come out easily ; take it up, on a tray, and pick it to pieces, just as you would souse meat ; skim the grease off the liquor, and drain the liquor off; clean the vessel ; return the meat and liquor ; when it boils, thicken with sifted meal until like mush ; cook till perfectly done ; season with salt, pepper and sage ; mould in pans, and slice and fry brown like sausage. — Mrs. Blythe, Madison county.