Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Dripping | 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
- two quarts of boiling water
- one teaspoonful of salt
- a sprig of parsley
- six pounds
- two large kitchen spoonfuls of drippings
- one onion
- one carrot
- one turnip
- two dried mushrooms
- salt
- pepper
- parsley
Directions
BEEF "a LA MODE.
Wash and wipe a round of beef weighing five or six pounds ; with a sharp knife make several incisions in the meat and push in strips of salt pork. Remove the bone, tie firmly with a strong cord, and skewer well to keep it in shape. In a dutch oven or large iron pot put two large kitchen spoonfuls of drippings. When hot, turn the beef and brown on all sides. Make a rich stuffing of bread crumbs, highly seasoned with salt and pepper and a little chopped onion. Brown this stuffing just a little in plenty of butter and fill the cavity where the bone was. Place the stuffed beef on an inverted plate in the dutch oven, pour about it two quarts of boiling water. To the water add one onion, one carrot, and one turnip, cut in small pieces; a sprig of parsley, and two dried mushrooms (soaked for a few minutes in a little water). Put in one teaspoonful of salt and over the top of roast a few slices of salt pork. Sift a little flour over the meat and cover closely. Bake in a slow oven for five hours, basting frequently. Serve the vege- tables with the meat and make a thickened gravy of the stock in the pot. Season highly with salt and plenty of pepper.