Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- two-thirds full
- salt
- pepper
Directions
Mrs. W. W. W.
Cut the spare-ribs once across and then in strips three or four inches wide, put on in kettle with hot water enough to cover, stew until tender, season with salt and pepper, turn out of kettle, replace a layer of spare-ribs in the bottom, season again and add a layer of peeled potatoes (quartered if large), and some bits of butter, some small squares of good baking powder dough rolled quite thin, then another layer of spare- ribs, and so on until the kettle is two-thirds full, leav- ing the squarqs of crust for the last layer ; then add the liquor "in which the spare-ribs were boiled, and hot water if needed, cover, boil half to three-quarters of an hour, being careful to add hot water so as not to let it boil dry. The above can be made of light biscuit dough, without egg or sugar. Roll thin, cut out, let rise, and use for pie, remembering to have
MEATS. 207
plenty of water in the kettle, so that when the pie' is made and the cover on, it need not be removed until dished. Always warm over 'all pot-pie in the dripping pan set in the oven.