Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 cups flour
- 2 teaspoon salt
- 2 teaspoons bak- ing powder
- a stalk of celery
- 5 mush- rooms peeled
- salt
- pepper
Directions
Chop cold roast beef, removing all fat and gristle ; cover bones and trimmings with cold water. Add a few slices of onion and carrot and a stalk of celery, if at hand. Let simmer i hour; strain off the broth and simmer it in the slices of beef until they are tender. Season with salt and pepper and pour into a baking dish ; shake in a little flour from the dredger, and, if at hand, add 4 or 5 mush- rooms peeled, broken in pieces and sauted 5 minutes in a little but- ter; cover closely with round of potato crust in which there is an opening; bake until the crust is done (about 15 minutes).
Potato Crust: — 2 cups flour; }/2 teaspoon salt; 2 teaspoons bak- ing powder; l/> cup shortening; I cup of cold mashed potato; milk or water. Sift together the flour, salt and baking powder, cut in the shortening, add the cold mashed potato and lastly the milk. Put on a floured board and roll gently.