Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- half pint of water in the hot
- ten pounds of beef will roast
- 31 beef to wash
- cayenne
- pepper
- salt
Directions
Scrape till clean the fat, the lean, and the bones of the beef. If any soil remain on the bones, saw it off with a beef saw. It can be more thoroughly cleaned in this way than in any other. It spoils
FAMILY RECEIPT BOOK. 31
beef to wash it. Spit it and put it in a tin kitclicn before the fire, with a half pint of water in the hot. torn of the kitchen ; do not set it close to the fire at first, but bring it gradually nearer ; turn, and baste it every few minutes. It should be cooked slowly. When nearly done, season with black and cayenne pepper and salt. The habit of dredging beef with flour is a very bad one. Flour is no improvement to beef. Ten pounds of beef will roast, before a good fire, in two hours. For the gravy, pour off the grease, add a little water, pepper and salt ; send to table in a gravy boat. This receipt will answer for any part of the beef that is fit to roast. Gar- nish with horse-radish, grated. All roasts should be well skewered to the spit.