Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 8 pounds of the round
- 4 pound of salt pork
- 6 slices of pork in ihe bottom of braising pan
- 2 onions
- one side of the pan
- salt
- pepper
Directions
Take 6 or 8 pounds of the round or the face of the rump, and lord with i/4 pound of salt pork; put 6 slices of pork in Ihe bottom of braising pan and as soon as it begins to fry add 2 onions, i/o of small carrot and % small turnip all cut fine ; cook them until they begin to brown ; then draw them to one side of the pan and put in the beef, which has been well dredged with salt, pepper and flour; brown on all sides; then add 1 qt. of boiling water and a boquet of small herbs ; cover and cook slowly in the oven for four hours basting every lAventy minutes ; take up ; thicken gravy ; pour over meat and serve. Or, add to the gravy, 1/0 can of tomatoes ; cook ten minutes ; strain ; pour around meat and serve.