Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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 piece of butter size of an ^gg
- pepper
- salt
Directions
Chop the meat fine, sejison with salt and pepper, and a piece of butter size of an ^gg, a small onion, chopped line ; put in a tin baking pan ; n, layer of meat and a layer of biead crumbs ; i)our over the whole a cuj:) of cream, or rich milk ; put in the oven, and bake slowly, until a nice brown. — JSlllie Keyscr, Fayette., Mo. BEEF C ROQl ETTES.
Use cold roast beef; chop it line ; season with pepper and salt; add one-third the quantity of bread crumbs, and moisten with a little milk. Have your hands floured; rub the meat into balls; dip it into beaten ^%g, then into line pulverized crackers, and fry in but- ter; garnish with paisley. To pulverize the crackers roll them with the rolling-pin on the bread board, and sift them.
26 THE MISSOURI COOK BOOK.
SWEET-BREAI>S.
Veal sweet-breads are best. As they spoil ver}^ soon,
they should as soon as brought from market be put in
cold water and left to soak an hour; then lard them,
and put them in boiling water, or stock, and let them
boil twenty minutes. They will be white and firm.
Remove the skin, and put in a cool place until ready to
cook again.