Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 pint broth
- 2 pounds rump steak
- 1 table- spoon butter
- 4 hard boiled eggs very fine
- parsley
- salt
- pepper
Directions
Fry some soup herbs, including parsley, 5 minutes in 1 table- spoon butter; add 1 pint broth, salt and pepper, the liquor from 1 can mushrooms, and 2 pounds rump steak ; simmer for I hour, take out the steak and thicken the .gravy with a little butter and flour mixed ; boil several minutes. Chop the steak, the mushrooms and 4 hard boiled eggs very fine; stir into the sauce, and let cool. Make some pufT paste, roll very thin, cut into pieces 4 inches square, put a little of the mixture in the centre of each, glaze the edges with white of ep9C. fold over, pinch the edges together, put on a pan, and bake in the oven a light brown. Serve hot or cold,