Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- a large cupful of boiling water
- one cutlet
- 48 meats
- salt
- pepper
Directions
Cut in large pieces of uniform size or leave whole, as preferred; sprinkle with salt and pepper; dip in beaten egg and dredge with flour. Into a frying pan put several large spoonfuls of drippings, and heat very hot; lay the cutlets in the hot fat and cook until nicely browned on both sides. Remove cutlets, add a seasoning of salt and pepper and a large cupful of boiling water; return cutlets to this gravy and cover closely; set on back of range and steam for one hour and a half. This amount of gravy is just enough for one cutlet. If not thick enough at serving time, add a tiny portion of flour. It should be thick without the flour.