Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Parsnip | 1/2 cup (78g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 6 pounds lean beef
- three quarts of cold water
- 2 pints water
- 1 tablespoonful jnitter in a kettle
- 2 tablespoons flour
- 1 cup hot water
- a stalk of celery
- a piece of beef weighing 3
- three peppercorns
- two onions sliced
- 2 leeks
- 1 large parsnip
- 2 turnips
- 2 small carrots
- half done
- 4 pounds
- salt
- bay leaf
- pepper
Directions
Mrs. Helen Campbell.
Take 4 to 6 pounds lean beef, put in a porcelain kettle, and cover with three quarts of cold water. Bring to a boil and skim carefully. Add a tablespoon salt and three peppercorns, and boil very slowly for three hours. Then add two onions sliced and browned in a little butter, 2 leeks, 1 large parsnip, 2 turnips, 2 small carrots, quarter of a cabbage, a stalk of celery and a bay leaf. Boil all very slowly for 2 hours longer. Then take up the l)eef ; pile the vegetables neatly about it ; strain the broth, pouring a little over the beef. Any remnants of poultry or roast meat may be added. Must not be boiled to rags.
POT ROAST, NO. 1.
Mrs. Lena Moseman.
Dust a small roast of beef with salt and pepper, put in a hot pot with some hot dripping or lard, fry on both sides, turning several times. Put a sliced onion on top the roast, sprinkle with flour, add 2 pints water and baste often while cooking slowly. When half done, turn, add onion and flour as before, and baste quite often. When done, take up, thicken the gravy a little and pour over the meat. Cheap cuts of meat cook nicely in this way.
POT ROAST, NO. 2.
Mrs. B. E. Winters.
Cut the meat into small pieces and sear on all sides in a hot skillet. Melt 1 tablespoonful Jnitter in a kettle, mix with it 2 tablespoons flour, and a little cold water until it is smooth. Add salt and pepper. Add the meat and cover with hot water. Let simmer for a couple of hours cooking down to a brown gravy.
POT ROAST, NO. 3.
Mrs. J. W. Holleran.
Take a piece of beef weighing 3 or 4 pounds, put it in a pot with 1 cup hot water, and cover closely, turning often without pricking with the fork, keeping the same amount of boiling water over it till almost done. Then season and let it brown nicely.
MEATS. 87