Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 3 pounds of lean meat
- 1 teaspoon butter in a saucepan
- 1 pint
- 82 old country recipes
- 2 well beaten eggs
- 1 onion tine
- salt
- pepper
Directions
Miss Sarah Watkins.
Take the shank hone of veal or young beef, cover with water, and cook till the meat leaves the bone. Take out the bone, pick the lean meat to pieces; let the broth get cold and skim it, then boil down to less tlian 1 pint, pour over the meat, and set out to cool. Season with salt and pepper when' nearly done cooking. Slice for the table.
MEAT PIE. NO. 1.
Mrs. Joseph Blankenship.
Take 2 or 3 pounds of lean meat, beef, veal, or pork. Cut in pieces the size of an egg, put in a kettle with plenty of water, cook until done. Line a deep pan with a good short dougli. put in a layer of meat, then a layer of dough, and so alternatelv,
82 OLD COUNTRY RECIPES AND NEW.
covering the top with dough. Before putting the cover on take the broth the meat was in, add '2 well beaten eggs, and thicken with milk or cream. Pour over the pie, put on top paste, put in a hot oven and bake until brown.
MEAT PIE, NO. 2.
Mrs. Thompson.
Put } pound of the tender side of the round of beef and | pound lean fresh pork through a grinder ; chop 1 onion tine and brown it in 1 teaspoon butter in a saucepan ; add the meat and cover with hot water. Stew about 1 hour. Season with salt and pepper. Make a pie crust, line a pie pan, fill with the stew, put over it a top crust, and bake till done. Serve hot.