Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
6
Calories
0g
Protein
0g
Fat
2g
Carbs
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
- salt
- pepper
Directions
1
Cut a large juicy beefsteak from the tender side of the round, pound it, season with salt and pepper, spread a stuffing as for fowls on it quite thickly and roll up, tying it securely. Put in a dripping pan and cover with cold water. Let it stew slowly for 2 or 3 hours, adding boiling water if more is needed. The gravy should not need thickening, but a glass of wine is a good addition. Serve with the gravy in a boat.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive