Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 2 tablespoons vinegar
- 43 before broiling a steak
- 2 eggs
- vinegar
Directions
Parboil a round steak. Make a stuffing as for duck. Sea- son same with sage and onions; spread generously over the steak; roll up and tie securely, and roast in oven for J^ hour.
—Mrs. R. R. 43
Before broiling a steak, cover both sides liberally with olive oil, and season steak after broiling.
—Chef Hotel Schenley.
When roasting meat in an open pan wet a clean white muslin cloth and lay over the top of the meat. It will keep from, getting hard and does not require hasting so often, and the meat is much nicer.
MEMORANDUM
MEMORANDUM
T(D) Serve wUh Meatt amd PcDiuiIlitiry
Take any strong, well seasoned soup stock, which has been boiled with a number of bones, (causing the 'stock to jell when cold.) When strained, add 2 tablespoons vinegar, some sherry and j4 box gelatine. When cold, stir into the jelly, to clarify it, the partially-beaten whites of 2 eggs, adding the crushed egg shells. Place it on the fire and stir until it boils, then strain through a double cloth.
—Mrs. S. B. Goldsmit.