Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 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
- 6 slices of bacon
- 2 cup tomatoes
- 2 pounds steak
- a slice of bacon
- a pinch of onion on each slice of meat
- a sprig of thyme
- one round steak of i}/2
- 2 pounds
- 2 inch thick
- salt
- pepper
- thyme
- bay leaf
- clove
Directions
One round steak of i}/2 or 2 pounds; 5 or 6 slices of bacon; l/2 cup tomatoes; i onion. I prefer il/2 pounds steak, as then I do not find it too thick to roll. Trim all unnecessary skin from it ; cut it in pieces about 3 inches square. Have your bacon sliced about l/2 inch thick, and your onion cut in dices. Place a slice of bacon and a pinch of onion on each slice of meat ; roll and hold to- gether with toothpicks. Dip each roll in flour, brown nicely on both sides in a little hot lard. Add salt, pepper, a sprig of thyme, bay leaf, clove and V2 cup of tomatoes. Add sufficient boiling wa- ter to make your gravy. Simmer for l/2 hour.
Mrs. Wm. Arndt, McDonogh School Co-operative Club.