Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- 4 pound piece of the shoulder
- salt
- pepper
Directions
Select a 4 pound piece of the shoulder, rump, or round of beef, liaving suet with it for the fat in browning; place in kettle with l^oiling water, enough to nearly cover; remove scum as it comes to a boil ; boil rapidly for three minutes to harden the outer fibre and retain juices; then simmer for 3V2 hours; when the water will have evaporated, leaving only fat in the kettle ; season at this point with salt and pepper; cook in the fat % hour, turning often to brown on all sides; remove the meat to a hot platter; \)lend into the ^at J.^ Clip di'v flour: then add 1 pt. boiling water; stirring constant- ly; season the gravy; strain and serve.