Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one tablespoonful of vinegar
- four incisions
- four silver-skin onions
- two leaves of laurer
- cloves
- salt
- pepper
- vinegar
- parsley
- thyme
- sage
- clove
Directions
Procure a thick steak off the round of beef or veal, wash it clean ; make three or four incisions, in which place small cloves or garlic (this may be omitted if disagreeable to the taste) ; sprinkle with salt, pepper, and one tablespoonful of vinegar ; let it stand half an hour ; have ready hot, a flat saucepan, large enough for the meat to lie in flat ; spread sweet lard on both sides of the steak ; sprinkle it thickly with flour and fry under cover (to preserve the odor), to a light brown color on both sides. Slice four silver-skin onions, chop fine a little parsley, thyme, sage, or other fine herbs, and place them on the meat ; add a clove, a spice or two and one or two leaves of laurer (sweet laurel). Cover the whole with cold water, put on the lid and let this stew simmer slowly over a slow fire until it forms a rich, thick gravy. Serve hot, with plain boiled rice, and you will have a dinner — a feast — fit for a prince or a peasant, at a small cost.