Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- three quarters of an inch to an inch in thickness
- pepper
- salt
- sage
Directions
Broiled Mutton or Lamb Chops. — Cut off the skinny part, which only turns black and can not be eaten. Put a little pepper and salt on each one, and broil by a quick fire. Mutton chops should be rare.
Broiled Beefsteak. — Have the steak cut three quarters of an inch to an inch in thickness. The sirloin and porter-house are the best. The art of cooking steak will depend on a good fire and turning often after it begins to drip. When done, lay it on a hot platter, season with butter, pepper, and salt ; cover with another hot platter, and send to the table. Use beef-tongs, as pricking lets out the juices. Slow cooking and-mwcA cooking spoils a steak.
Broiled Fresh Pork. — Cut in thin slices, broil quickly and veiy thoroughly ; then season with salt, pepper, and powdered sage.
Broiled Ham. — Cut in thin slices, and soak fifteen minutes in hot water. Pour off this and soak again as long. Wipe dry and broil over a quick fire, and then pepper it. Ham that is already cooked rare is best for broiling.
Broiled Sweetbreads. — The best way to <:ook sweetbreads is to broil them thus : Parboil them, and then put them on a clean gridiron for broiling. When delicately browned, take them off and roll in melted butter on a plate, to prevent their being dry and hard. Some cook them on a griddle well buttered, turning frequently ; and some put narrow strips of fat salt pork on them while cooking.
Broiled Veal. — Cut it thin, and put thin slices of salt pork on the top after it is laid on the gridiron, and broil both together. When turning, put the pork again on the top. When the veal is thoroughly cooked, brown the pork a little by itself, while the veal stands on a hot dish.
A good Pork Relish. — Broil thin slices of fresh pork, first pouring on boil ing water to lessen saltness. Cut them in small mouthfuls, and add butter, pepper, and salt.