Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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
- a spoonful of flour
- one side have ready the warmed phitter
- one side
- salt
- pepper
Directions
Lay a thick, tender steak, upon a gridiron well greased with butter, or beef suet, over hot coals : when done on one side have ready the warmed phitter, with a little butter on it. Lay the steak, without pressing it, upon the platter, with the cooked side down, so that the juices which have gathered may rnu in the platter; quickly place it on the gridiron and cook the other side. When done to liking put on the platter again ; spread lightly with butter, season with salt and pepper,
24 THE MISSOURI COOK BOOK.
and keep where it will keep warm (over boiling steam is best) for a few minutes, but do not let butter become oily. Serve on hot platter. Many prefer to sear on one side, turn immediately, and sear on the other, and finish cooking, turning often; garnish with fried sliced pota- toes, or with browned potato balls, the size of a marble, piled at each end of platter.
MITTOX CHOPS. Place in a dripping-pan, season well, and set in a hot oven. This is the nicest way we have ever cooked mut- ton chops. The gravy may be thickened, or not, just as you prefer. It is not necessary to turn them.
VEAT^ CITTI^ETS.
Fry until pretty well done, then take out and dip into beaten egp;, and tlien in rolled cracker, with salt stirred in, and fry again, turning so as to get a nice brown on each side. JSIake a gravy of water and a spoonful of flour, in the frying-pan, and pour over. Season, if not salted enough ; tomatoes are nice, served with cutlets.
PORK TEXDEREOI^.
Have the spider hot, grease it with a bit of lard, and
fry both sides brown, but do not cook them through ;
cover with boiling water, and stir twenty minutes or a
half hour ; thicken the gravy, and season with pepper
and salt. The meat will taste like chicken, and is every
bit as good.