Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mace | 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 eggs
- seven prime ribs
- five prime ribs
- five chuck ribs
- pepper
- mace
Directions
Butter inside of deep dish, line it with puff paste rolled out rather thick ; prepare another sheet of paste for the lid. Set in the oven and bake well. While paste is cooking prepare oysters. Put on to cook with barely enough of the liquor to prevent burning. Season with whole pepper, blades of mace, grated nut- meg, and the grated rind of a lemon and a little finely minced celery. Add x/\ pound butter, divided into bits and slightly dredged with flour.
Let oysters simmer over the fire, but do not allow them to boil. Beat the yolks of 3 eggs and stir into the oysters a 'few minutes before taking from the fire. Put into the dish lined with the paste, and put on the lid.
Oyster pies are generally eaten warm, but are very good cold.
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In regard to meat, more than any other food, it pays the housekeeper to do her own marketing and to know at a glance not only the various cuts, but the appearance of good, whole- some meat. If the flesh of a beef is young it will have a fine grain, be of a good red. The fat should look white rather than yellow, for when that is a deep yellow the meat is seldom good.
Now let us consider the best: cuts of meat. We find the tenderest portions where the body has had little service ; the long stri^ we call the tenderloin, lying along the side of the spine ; then the porterhouse, the seven prime ribs, the thick sirloin are all cuts which are best for broiling* or roasting.
Now we come to the forequarter, which begins at the five prime ribs for roasting. Close to them lie the five chuck ribs, good for stews and small steaks. Here also is the shoulder clod; no cut in the beef has a better flavor when a pot roast is desired.