Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 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
- one-half pounds of salt
- ten ounces of black pepper
- eight ounces of sage
- two large spoonfuls butter over the steak after rolling it up
- 25 bake as you would a duck
- one hundred pounds of meat
- one-half dozen nutmegs is a gieat improvement
Directions
Prepare a good dressing, such as you like for turkey
or duck. Take a round steak, pound it, but not very
hard, spread the dressing over it, sprinkle in a little salt,
l^epper, and a few bits of butter. Lap over the ends,
roll the steak up tightly, and tie closely ; spread two
large spoonfuls butter over the steak after rolling it up,
then wash with a well beaten egg; put water in a bake-
pan, lay in the steak so as not to touch the water, and
ME A 2;s. 25
bake as you would a duck, bastinf^ often. A half hour
in a brisk oven will bake. Make a blown grav}', and
send to table hot.
BAK£D ]IA:fI.
Slice as for frying, put in hot skillet, cover, put in oven and bake. Will require little more time than to fry. — 3Ilss JVannit lup.ser, Fayidte^ Mo.
One hundred pounds of meat, ground fine, two and one-half pounds of salt, ten ounces of black pepper, eight ounces of sage. Mix well. You can use a little red pepper, if you like; one-half dozen nutmegs is a gieat improvement. — Mrs. M. Pile., Fayette., Mo.