Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
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 pint of beef stock
- two tablespoonfuls of tomato catsup
- a tablespoonful of butter
- 45 fat until nicely browned
- one onion
Directions
Have the butcher cut the chops one and a half inches thick, bone and roll them; season well with salt and pepper, and dredge with flour. Fry in hot
fat until nicely browned. Pour all grease from the skillet and melt a tablespoonful of butter; to it add a heaping tablespoonful of flour and rub until quite smooth. Slowly pour over this thickening one pint of beef stock, and stir until smooth and a little thickened. Take from the fire and add one onion and one carrot, cut in tiny pieces; two tablespoonfuls of tomato catsup, and one of Worcestershire sauce. Arrange the chops in casserole dish, and pour over them the mixture. Cover closely and cook in oven for one and a half hours. Serve with sauce left in the dish.