Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- one teaspoonful of pounded allspice
- three pounds lean beef
- a pint of water
- a large bunch of celery
- a gill of catsup
- one table- spoonful of butter
- seven moderate sized tomatoes
- one onion
- 32 meats
- allspice
- salt
- cloves
Directions
To serve tenderloin as directed below, the whole piece must be extracted before the hind quarter of the animal is cut out. This must be particularly noted, because not commonly prac- tised, the tenderloin being usually left attached to the roasting pieces in order to furnish a tidbit for a few. Wash the piece well, put it in an oven, add about a pint of water, and chop up a good handful of the following vegetables, as an ingre- dient of the dish, viz. : Irish potatoes, carrots, turnips, and a large bunch of celery. They must be washed, peeled and chopped up raw, then added to the meat ; blended with the juice they form and flavor the gravy. Let the whole slowly simmer, and when nearly done add one teaspoonful of pounded allspice. To give richness to the gravy, put in one table- spoonful of butter. If the gravy should look too greasy skim off some of the melted suet. Boil also a lean piece of beef, which when perfectly done, chop fine, flavoring with a small quantity of onion, besides pepper and salt to the taste. Make into small balls, wet them on the outside with egg, roll in grated cracker or fine bread-crumbs. Fry these balls a light brown. When serving the dish put them around the tender- loin, and pour over the whole the rich gravy. This is a dish fit for an epicure.
BEEF STEW (with Tomatoes).
Slice three pounds lean beef and seven moderate sized tomatoes with one onion. Cut up the tomatoes very small, and chop the onion fine. Stew slowly, add salt, a few cloves, and just before it is done, a little butter and half a gill of catsup.
32 MEATS.